Ingredients and Weight:
- All-purpose flour: 300g (2 1/4 cups)
- Unsalted butter (cold and cubed): 225g (1 cup)
- Ice water: 60-120ml (1/4-1/2 cup)
- Salt: 1 teaspoon
Preparation Time:
15 minutes
Cooking Time:
30-40 minutes
Difficulty Level:
2 (moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Slowly add ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
- Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
- Fill the pie crust with your desired filling and bake according to recipe instructions.
Nutritional Information:
Per serving (1/8 of pie):
* Calories: 250
* Fat: 15g (saturated fat: 9g)
* Carbohydrates: 25g (sugar: 0g)
* Protein: 2g
Dish Characteristics:
- Flaky and buttery crust
- Versatile and can be filled with various ingredients
- Suitable for sweet or savory pies
User Comments:
- "The crust was perfectly flaky and complemented the apple filling wonderfully."
- "Easy to make and turned out so delicious. A must-try for any pie enthusiast."
- "This recipe has become my go-to for pie crusts. It's consistent and always turns out great."
Special Precautions and Tips:
- Use cold, unsalted butter for best results.
- Work the butter into the flour quickly to avoid warming the butter and making the crust tough.
- Chill the dough before rolling it out to make it easier to handle.
- If the dough is too dry, add more ice water. If it's too wet, add more flour.
- Crimp the edges of the pie crust to seal it and prevent filling from leaking.
