'3 2 1' Pie Crust
This is the easy and famous '3, 2, 1' pie crust. It's 3 parts flour, 2 parts fat, and 1 part liquid - along with some salt and/or sugar for flavor. Those who have read my post on ratios know that these "parts" are by weight and not volume, so this is when owning a scale becomes useful.
The recipe comes out flakey and delicious every time. I grate the butter instead of using my fingers, which is less messy. The dough is also freezable, so if you buy a couple disposable pie tins and press the dough in, you have pie crusts ready to go!
So this year, instead of buying pies from the store for Thanksgiving or Christmas, make it from scratch. It's nicer, homier, and much more impressive.
1. Combine flour, salt, and sugar in a bowl.
2. Grate butter into dry ingredients.
3. Put dry ingredients and butter into the freezer for 5 minutes.
4. Take out dry ingredients and pour in water.
5. Using a fork, mix until dough comes together.
6. Dough can be frozen for several weeks. If choosing to par bake, bake for 20 minutes at 375 degrees Fahrenheit.
(Makes 1 9-inch pie shell)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1 stick unsalted butter, frozen
- 5 tablespoons ice water