Homemade Pie Crust at home
- Yield 1
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Pie Crust at home is a dessert recipe on Avoteb. The yield on the card is 1. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 1/4 cups (150 grams) all-purpose flour
- 2 teaspoons granulated sugar (optional)
- 1/2 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter*, diced into 1/4-inch cubes
- 1/4 cup ice water
Method
Stir the dry ingredients: Combine the flour, sugar (skippable) and salt in a large mixing bowl or a food processor. Beat or pulse briefly until combined.
Slice the butter into the dry ingredients: Sprinkle the diced butter evenly over the dry ingredient mixture. If working by hand, use a pastry cutter or two forks to cut the butter into the dry ingredients until the butter is evenly dispersed into pea-sized (or smaller) bits. If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then move the mixture to a large mixing bowl.
Tip in water: Sprinkle the dough evenly with the ice water. Take a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps. (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix the dough.
Form a dough ball: Using your hands, quickly pack the dough into a ball (like you’re packing a snowball). Then flatten the ball into a 3/4-inch thick disk.
Wrap and chill the dough: Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use.
