Pie Crust
Thanksgiving pie plans?
This pie crust is foolproof—flour, cold butter, a pinch of salt, and a bit of sugar. No need for fancy skills!
This isn’t just any pie crust; it’s a no-stress, flaky crust that’s as simple as it gets. Just flour, cold butter, a bit of sugar, and a pinch of salt.
No pie pan? No problem! It’s versatile enough for a free-form galette or a classic pie.
Ingredients
- 150 g All-purpose flour 1 cup +2 and 1/2 tbsp (loosely packed)
- 1/4 tsp Salt
- 85 g Unsalted butter, chilled, cut into small pieces 1/4 cup +2 tbsp
- 12.5 g Sugar 1 tbsp
- 60-75 ml Cold Water 4-5 tbsp
Instructions
Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar until well combined.
Add Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This helps create a flaky crust.
Add Cold Water Gradually: Slowly drizzle in the cold water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough begins to hold together in larger clumps. You may need between 4-5 tablespoons of water depending on the humidity.
Bring Dough Together: Turn the dough out onto a lightly floured surface. Using your hands, gently gather and press the dough together until it forms a cohesive ball. Be careful not to overwork the dough.
Chill the Dough: Flatten the dough ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling time allows the butter to firm up and the flour to fully hydrate, making the dough easier to roll out.
Notes
Don’t fear the crust, make the crust fear you.
That is all.
