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This delicious and tremendous simple pie crust recipe comes collectively in minutes and has simply three elements: flour, butter, and water. You don’t want any particular instruments to make it, just a bit know-how. That’s proper. Opposite to standard perception, making pie dough from scratch isn’t sophisticated. That’s what relationships are for.
What’s in a 3-ingredient pie crust?
Historically pie dough is simply a mixture of flour, liquid, fats, and salt. And whereas you may get tremendous fancy with all of these elements, I exploit all-purpose for the flour and ice water for the liquid. By incorporating frozen, salted butter into the combo, I kill two birds with one stone. (For the file, I’ve by no means killed a fowl with a stone, although my patio door did a quantity on one as soon as). If you happen to don’t have salted butter, add 2/3 teaspoon of sea salt to your flour.
I favor utilizing butter versus different fat as a result of it provides wealthy, creamy, nutty notes to the dough. You simply can’t get that with shortening and different fat, which regularly depart a tasteless greasy movie on the roof of your mouth. #shudder.
What’s the secret to a great pie crust?
The key to a great pie isn’t to interrupt the golden rule: hold every thing chilly. I received’t get too deep into the science of all of it, however in the event you’re , try Easy methods to make good pie crust with the facility of science.
For this simple 3-ingredient pie crust recipe, ensure that to freeze your elements, particularly within the summertime, when your kitchen is usually a sizzling, steamy mess. Sure, I put every thing within the freezer: the butter, flour, even the instruments. Once I labored in a kitchen with no AC (nightmare), I’d roll out the dough on a frozen cookie sheet. If you happen to don’t have the house/endurance for all of that, simply freeze the butter and be sure to use ice water.
Can I freeze pie dough?
Completely! As a result of it solely stays recent within the fridge for 3 days, I hold WAY an excessive amount of of this dough tucked into my freezer, the place it retains for as much as three months. (What can I say? I favor to eat my fruits and veggies wrapped in flaky layers of pie crust. Choose me all you need. My life is scrumptious.) To forestall freezer burn, double wrap it in both plastic or beeswax after which hold it in a freezer-safe container. Thaw it out in your fridge a day earlier than you intend to make use of it.
What can I make with pie crust?
What I really like essentially the most about this 3-ingredient pie crust is how versatile it’s. You should utilize it to make a double-crust apple pie or a savory hen pot pie. The dough is versatile sufficient for hand pies and durable sufficient for a galette, like our superior Blueberry Lemon Cream Cheese Galette. You may even use the scraps to take advantage of wonderful little cookies, which I ought to completely share with my child, however as a substitute, I stash them away as a result of each mother wants her secrets and techniques. (If you already know, YOU KNOW.)
Simple 3-Ingredient Pie Crust
This tremendous simple pie crust recipe comes collectively in minutes and has simply three elements: salted butter, all-purpose flour, and water.
Servings: 2 Crusts
- 2 3/4 cups all-purpose flour (plus some for dusting) ($0.34)
- 2 sticks salted butter (1 cup) ($1.00)
- 1/2 cup chilled water* ($0.00)
Sift the flour by way of a advantageous mesh sieve after which spoon 2 3/4 cups of flour into dry measuring cups. Use the again of a butter knife to degree the flour earlier than including it to a big bowl. Place within the freezer to sit back when you grate the butter.
Grate the butter sticks on the field grater’s massive holes. When the butter turns into difficult to deal with, chop what’s left of it into dice-sized items.
Add the butter to the flour. Use a spoon to toss the butter and flour such as you would a salad. Work shortly till the butter is totally lined in flour and the combination resembles a shaggy, coarse corn meal.
Spoon 4 tablespoons of chilled, icy water onto the flour/butter combination. Combine shortly with a fork, incorporating the flour gathered on the bowl’s backside.
Proceed so as to add water tablespoon by tablespoon, mixing between every addition, till you may flippantly pinch the flour/butter combination and it holds collectively in a dough.
Use your arms to press the shaggy bits of dough right into a ball shortly. Then, flippantly flour your work floor and form the ball right into a flat disc, about six inches in diameter and three to 4 inches thick.
Wrap the disc of dough tightly in plastic or beeswax. Let it relaxation within the fridge for no less than two hours, ideally in a single day.
Use the pie dough in your favourite recipe or hold the pie dough within the fridge for as much as three days or frozen for as much as three months. This recipe is for a double crust.
*The quantity of water used will differ relying on a number of elements, just like the humidity within the room.
See how we calculate recipe prices right here.
Serving: 1 recipe ・ Energy: 1436 kcal ・ Carbohydrates: 131 g ・ Protein: 19 g ・ Fats: 93 g ・ Sodium: 730 mg ・ Fiber: 5 g
Dietary values are estimates solely. See our full vitamin disclaimer right here.
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Easy methods to Make Selfmade Pie Dough – Step by Step Images
For an correct measurement of quantity, sift your flour, and don’t scoop it into your measuring cups. Spoon 2 3/4 cups of sifted flour into the cups, after which use the again of a butter knife to degree it off. Place it in a big bowl and put that within the freezer when you grate the butter.
Grate two sticks of salted butter which were frozen strong. If you get right down to a three-inch knob of butter, and it’s getting tough to maintain your knuckles out of the social gathering, chop the remaining butter into diced-sized items.
Take the bowl of sifted flour out of your freezer and add the grated butter. Use a spoon to combine the flour and butter as in the event you have been tossing a salad. Combine till all the butter is coated with flour.
Add 1/4 cup of chilled water to the flour and butter combination. Use your spoon to toss the combination and incorporate the water. Proceed including water, tablespoon by tablespoon, tossing between every addition and incorporating flour that has shifted to the underside of the bowl.
As soon as many of the flour has began to clump along with the butter, seize a bit and pinch it collectively. It ought to kind a dough with a texture like play-dough, neither dry nor moist. In case your dough is crumbly while you pinch it collectively, proceed so as to add chilled water.
Press the bits of dough collectively right into a ball and flatten it right into a disc about 6 inches huge and three inches thick. Wrap it tightly in plastic or beeswax material and set it inside an hermetic container. Let it relaxation within the fridge for no less than two hours, ideally in a single day.
Slice the rested dough an inch above the middle line and form each halves right into a disc. Place the bigger half on a flippantly floured work floor. Roll from the middle up, down, left, and proper. Elevate the dough, rotate 15 levels, and repeat the sequence till it’s 14 inches in diameter and the thickness of an ear lobe
Place your rolling pin on the underside fringe of your crust and roll it onto your rolling pin. Place the pin on the highest fringe of a greased pie plate, centering the crust. Unfurl the dough in direction of you, then press it into the plate.
To forestall steam from forcing the underside crust to bubble up, use a fork to dock the dough, urgent the tines throughout. Non-compulsory if utilizing a liquidy filling: separate an egg and beat the white till frothy. Brush a skinny layer over the underside crust to seal the crust. Relaxation the pie plate within the freezer.
Roll out the highest crust to 11 inches in diameter. Take the pie plate out, add your filling, and brush water on the outer edges of the underside crust. Place the highest crust over the filling, fold the underside crust over it, and pinch the 2 collectively to seal.
Non-compulsory: Beat the remaining egg yolk with a tablespoon of cream or milk and brush it onto the highest crust. It will assist with browning. You can too use plain milk or cream.
To forestall the pie crust from effervescent up because it bakes, lower steam vents into the highest crust. Relaxation the pie within the freezer for fifteen minutes.
Place your chilled pie on the center rack of a preheated oven and bake in response to recipe instructions.
Take a look at all that flaky goodness for slightly over a greenback! Yum!!
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