Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Granulated sugar: 1 tablespoon (12g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, cold and cut into small cubes: 1 cup (227g)
- Ice water: 6-8 tablespoons (90-120ml)
Preparation Time:
10 minutes
Cooking Time:
12-15 minutes per crust
Cooking Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cubed butter to the flour mixture and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until it resembles coarse crumbs.
- Add 6 tablespoons of ice water, 1 tablespoon at a time, while mixing the dough until it just comes together. If needed, add more water 1 tablespoon at a time until the dough can be formed into a ball.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes before using.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out each half of the dough into a 12-inch (30cm) circle.
- Transfer the rolled-out dough to a pie plate and trim the edges.
- Prick the bottom of the crust with a fork to prevent air bubbles.
- Bake for 12-15 minutes, or until golden brown.
Nutritional Information:
Per serving (1/8 of the crust):
- Calories: 220
- Fat: 12g
- Saturated fat: 8g
- Cholesterol: 30mg
- Sodium: 180mg
- Carbohydrates: 25g
- Protein: 3g
Dish Characteristics:
- Flaky and buttery
- Golden brown color
- Versatile and can be used for any pie
User Comments:
- "This is the best pie crust I've ever made. It's so easy to work with and always turns out perfect."
- "I love how versatile this crust is. I've used it for everything from fruit pies to savory tarts."
- "My guests always rave about how delicious my pies are, and I always use this crust."
Special Precautions and Tips:
- Be sure to use cold butter and water to keep the crust flaky.
- Do not overwork the dough, as this will make the crust tough.
- If the dough is too dry, add water 1 tablespoon at a time until it can be formed into a ball.
- If the dough is too wet, add more flour 1 tablespoon at a time until it is no longer sticky.
- Refrigerate the dough for at least 30 minutes before rolling it out to make it easier to work with.
