How to Make Basic Pie Dough
A very easy recipe to work with. Use a fork or preferably a food processor to cut the butter into the flour to quicken the process. Just remember not to over-knead the dough since too much handling will toughen the pie crust. So bring the dough together, cling film it and refrigerate to get that perfectly flaky crust. This dough can be kept frozen for months and comes in real handy for a variety of quick appetizers. Measurements here yield a 9" double crust.
|Serves||4||Published||Saturday, 28 September 2013|
|Recipe type||Techniques||Author||Manisha Sharma|
For 4 people ()
What You Need
- 190 grams chilled butter
- 310 grams all purpose flour
- 6 tablespoon(s) ice water
- 1 teaspoon(s) salt (with salted butter, reduce to 1/2 teaspoon)
- Chill the bowl and fork you will be using to make the dough.
- I use Amul butter to make the pie dough. Cut the butter into small cubes. Than put the flour and half of the butter into a food processor and spritz it. Repeat the process a couple more times. Than add the remaining butter and spritz again until the flour starts to look like corn meal.
- Put this mixture in a mixing bowl and sprinkle chilled water over it. Use the chilled fork/s to bring the flour together to form a round ball. If the dough is not coming together, add one more tablespoon of water. But remember, adding too much water can make the pastry shrink and if it is too dry, it will crack. So balance is key!
- Divide the dough into two equal parts by weighing on a measuring scale. Flatten into discs and tightly wrap each disc in cling film. Let it rest for a minimum of 30 mins in the refrigerator before using it.
Awesome! Thanks... I tried this recipie to bake some veg patties and it worked wonders!