Making of a Pie Crust. Flaky and crisp pie crust recipe.
Summary for the recipe ~Use chilled, unsalted butter bars. Cut it into cubes. Each bar consists of 4 oz of butter. I have used approx. 4oz + 2oz of butter. If not using the butter immediately then make sure to refrigerate until used.Next, into a mixing bowl take 1 cup + 1/2 cup of All-purpose flour, into it add 2 teaspoons of sugar, 1/2 teaspoon of salt, and give it a mix. Now add the chilled butter cubes and start to mix these. The mixing of the butter and the flour is the most important part of this recipe. So, make sure to watch the video to understand the process. Coat the butter cubes with flour which acts as a prevention to the butter not to melt easily through the warmth of your palms. To prevent butter or the fat from direct contact with your palms helps control the temperature of the butter. Once you are done coating all the butter cubes nicely with the flour, gently start pressing on the butter cubes to mix. At this point start adding ice water gradually into it and mix. Add water as required. Just add the right amount of water. Use teaspoons slowly and mix. While you add the water rub the coated butter cubes gently between your palms to break them into smaller chunks. This makes the mixing process easy, and you simply don’t need to knead the flour and the butter in order to prepare a pie dough. It just needed to be mixed until started forming a dough. At this point, the texture might look somewhat grainy because the butter is broken further into smaller chunks. As soon as it starts to come together simply grab to collect and to the rest leftover flour add a few more drops of water and collect. The point is not to knead the dough. Just mix the flour with the butter until you achieve a crumbly or grainy sort of texture. Once you collect all of it gently shape it as a ball. Then press and flatten a little bit before you wrap it using a food wrapper or an airtight Ziploc bag, to refrigerate or freeze. Keep this refrigerated minimum of 30 minutes before you roll it out. In this recipe i have refrigerated the dough overnight. If you want to store the dough for more longer period of time, then make sure to freeze it packed and untouched. Once you planned to prepare the pie. Take the dough out from refrigerator (if from freezer then thaw before use) Then sprinkle some dry flour on the surface, place it in the center, roll it gently until flat and thin using a rolling pin. I have used a 9.5-inch baking sheet for this pie recipe. So, I rolled it thin and large. If you are using a smaller baking pan, then you may roll it small. The baking time may vary depending on the thickness of the pie that you prepared. Once done rolling, fold it from the center and carefully transfer into the baking pan. Chill the baking pan before transferring the rolled-out dough for best results. Set the pie nicely into the pan. Use a fork to make a patterned design. Make pores all around into the base of the pie and onto the sides. And bake it at 350 degrees Faren height for about 25 to 30 minutes or until you see it turned out slightly golden brown in color and look crisp.
Ingredients
- 6 OZ Cold butter (unsalted)
- 1 and 1/2 Cup All-purpose flour
- 2 Teaspoons Sugar
- 1/2 Teaspoon Salt
- 16-20 Teaspoons Ice water