Hello friends!
Let’s make pie crust! You may be joining us on Saturday April 18th to make this pie crust live. If so, print out the recipe or have it pulled up to bake along. If you’re joining in the Sunday April 19th Strawberry Pie class only, have these crusts made and chilled overnight if you’d like to bake along.
See you soon!
xo
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Bakehouse Live: All-Butter Pie Crust
- Yield: 2 pie crust rounds for top and bottom crust 1x
Ingredients
Scale
- 2 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, cold, grated on a box grater or cut into small cubes
- 6 tablespoons cold water plus 2 to 3 tablespoons more if your dough is dry
- 1 teaspoon apple cider vinegar (or lemon juice)
Instructions
- To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated or cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes (some the size of peas if you cut your butter into chunks rather than grating).
- Create a well in the butter and flour mixture and pour in 6 tablespoons of cold water and vinegar. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more water if necessary. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk.
- Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
- To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
- Try not to get any rips in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge while you roll out the top crust.
- Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.
- Bake pie according to your particular recipe. Share. Enjoy!
