3-2-1 Pie Crust
Making pie crust is nothing new and there's nothing really unique about this post other than this pastry craft is new to me. So, I'm documenting a method I used today so I can refer back to it in the future when I need to given this method worked well for me.
3 Cups Flour
2 sticks of butter, at 4 oz each
1 cup ice cold water
1 tablespoon sugar
1 teaspoon salt
Note: keep all ingredients as cold as possible, especially the butter. Reason being when you add water to all purpose flour, you get gluten as a result. The colder the mixture, the less gluten will form and your crust will be more flakey and less tough than if you over-mix or over-knead the dough.
Prep
Butter - I froze the butter for 15-30 minutes prior to use to make sure it was very cold. I then cut the butter into patties and quartered it so that I ended up with pieces of butter about the size of hazelnuts.
Water - I put ice cubes in water and placed the cup in the freezer to get the water very cold
Making the Pie Crust
1. Combine the dry ingredients in the Kitchen Aid mixer mixing bowl
2. Add butter chunks to the dry ingredient mixture
2. Add butter chunks to the dry ingredient mixture
3. Mix slowly for 2 minutes
4. Add majority of water and mix slowly. Perhaps 30 seconds or so.5. If mixture still appears dry a bit, add a bit more tablespoon by tablespoon up to the one cup in the recipe.
6. Once dough is at the consistency you want, transfer the contents of the bowl to a lightly floured surface.7. Bring the chunks together and press down in a flattening motion, don't wad it up in to a ball.
8. As you're pressing down on the dough, fold it over on itself so you make layers of the butter/flour mixture to create a more flaky crust.
9. Form the dough into a square and wrap it in saran wrap.
Resting the Dough
Once you have the dough formed into a square and wrapped, put it in the fridge for at least an hour before you start rolling it.Rolling the Dough
When ready, lightly flour the rolling surface and roll the dough to your liking. Never move your body whey rolling the dough. Always pick the dough up and turn it 90 degrees and continue rolling. This ensures that your dough doesn't stick to the surface and tear.
Using the Dough
Use the dough for whatever you're making - butter tarts, fruit pie, pot pie, whatever.
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