My Best Pie Crust
My Best Pie Crust
For a two-crust pie:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon Diamond Crystal kosher salt
1 cup unsalted butter, frozen
½ - ¾ cup ice water
For a half sheet pan slab pie:
4 cups all-purpose flour
2 tablespoon sugar
2 teaspoon Diamond Crystal kosher salt
2 cup unsalted butter, frozen
1-1 ½ cup ice water
Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine.
Remove the butter from the freezer and cut it into ½ inch chunks, working quickly. Add the chunks to the flour mixture in the food processor.
Pulse the butter a few times until the mixture has small pea-sized chunks of butter remaining.
Transfer the mixture to a large bowl. Drizzle the smaller measurement of water over the mixture.
Working gently and quickly, toss the mixture with fingertips to hydrate the flour/butter. Add a little water, a tablespoon or so at a time, until the dough can just come together into a disk and not easily break apart. Avoid adding too much water, or letting the dough become sticky. There is no recovery from too much water, your dough will be tough.
Form the dough into a disk and tightly wrap it with food wrap. Chill for at least one hour, but overnight is great. If you’re making dough to freeze and use later, let the dough chill first and hydrate, before freezing.
https://apieceofcake.substack.com/
For a two-crust pie:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon Diamond Crystal kosher salt
1 cup unsalted butter, frozen
½ - ¾ cup ice water
For a half sheet pan slab pie:
4 cups all-purpose flour
2 tablespoon sugar
2 teaspoon Diamond Crystal kosher salt
2 cup unsalted butter, frozen
1-1 ½ cup ice water
Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine.
Remove the butter from the freezer and cut it into ½ inch chunks, working quickly. Add the chunks to the flour mixture in the food processor.
Pulse the butter a few times until the mixture has small pea-sized chunks of butter remaining.
Transfer the mixture to a large bowl. Drizzle the smaller measurement of water over the mixture.
Working gently and quickly, toss the mixture with fingertips to hydrate the flour/butter. Add a little water, a tablespoon or so at a time, until the dough can just come together into a disk and not easily break apart. Avoid adding too much water, or letting the dough become sticky. There is no recovery from too much water, your dough will be tough.
Form the dough into a disk and tightly wrap it with food wrap. Chill for at least one hour, but overnight is great. If you’re making dough to freeze and use later, let the dough chill first and hydrate, before freezing.
https://apieceofcake.substack.com/