Pie dough

When I started to learn how to bake a pie, and after unaccountable trials & errors. And holding our hot weather accountable for soggy pie crust.

I’ve started to develop pie crust recipe, flaky, buttery & easy to work with

After going through different methods & trying multiple tools. I think I’m allowed to say that I’ve came up with a great pie crust recipe.

Ingredients:

Single 

130g (1/2 cup + 1 tablespoon ) unsalted butter (chilled, cubed) 

155g (1 1/4 cups) all purpose flour 

1 teaspoon of sugar 

1/2 teaspoon of sea salt 

60 ml (1/4 cup) iced water 

Double 

260g ( 1 cup ) unsalted butter (chilled,cubed) 

310g ( 2 1/2 cups) all purpose flour 

1 tablespoon of sugar 

1 teaspoon of salt 

120 ml (1/2 cup) iced water 

Method :

In large bowl mix together flour, sugar & salt.

If you’re using your hands ( which I highly recommend ) rub the butter into flour until it resembles walnut or grape size.

Or use pastry cuter or two forks and cut the butter into the flour until it resembles the mentioned size above.

You can use food processor but I find it tricky because sometimes you tend to over do it and you get kinda biscuity crust.

You can try it, I won’t stop you.

Once you get the request size of the butter, make a well in the center and add iced water 1 tablespoon at a time, stir by using rubber spatula & wooden spoon until the dough starts to comes together it’s should be moist but not wet.

On lightly floured surface shape the dough to a ball Cut the dough in half if you’re making double crust and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.

Note : don’t cut the dough in half if you’re making single crust.

Refrigerate the dough up to three days, and freeze up to three months