How to Cook Yummy Basic 3-2-1 Pie Dough

Basic 3-2-1 Pie Dough. The easiest pie dough recipe you'll find. It works for pies both sweet and savory—and it's as easy to remember as it is to produce. Plus, throw in a teaspoon of fine sea salt for every.

Basic 3-2-1 Pie Dough Followed recipe exactly to include the basic pie dough recipe. It was delicious and looked beautiful! A simple pie dough rule that you can always count on. You can have Basic 3-2-1 Pie Dough using 5 ingredients and 13 steps. Here is how you cook that.

Ingredients of Basic 3-2-1 Pie Dough

  1. You need 300 g of all-purpose/plain flour.
  2. Prepare 200 g of butter.
  3. You need 100 g (100 ml) of ice water.
  4. Prepare 2 pinches of salt (if using unsalted butter).
  5. It’s 10 g (2 tsp) of sugar – optional for a hint of sweetness.

Using a pastry wheel or knife, cut nine ¾-inch strips. If your pie dough splits and is not cohesive more shortening or water will bind it for rolling pie dough. If you want to get a little fancy with it, after you have positioned your dough on top of your pie, you can brush the strips with butter and sprinkle it with sugar. By Marian Cooper Cairns and Dawn Perry.

Basic 3-2-1 Pie Dough instructions

  1. Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt..
  2. Cut chilled butter into small cubes and add to flour. Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy..
  3. Mix in the sugar if using. Then gradually mix in the ice water until the dough start to come together..
  4. On a floured surface knead dough briefly until it forms a smooth ball..
  5. Wrap each ball and refrigerate for at least 1 or 2 hours. You can also make ahead and keep in the fridge up to 1 week before using..
  6. Roll out when ready to get baking! On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin..
  7. Divide into two equal pies if you made the full recipe..
  8. Roll out a little, lift and turn it a quarter turn and roll out more. Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle..
  9. Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan). I used a big bowl as a stencil to cut out..
  10. Here it is after cutting..
  11. Gently lay the trimmed crust into your pie dish and fold over the excess edges. You can make a crimping pattern or use a fork pattern the edges..
  12. If you don't need to blind bake, go ahead and add your filling and stick it in the oven!.
  13. To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans. Bake at 425 F/210 C for 10 minutes or until slightly golden..

Divided dough into two piles; wrap each in plastic wrap. Use the plastic to flatten and press dough into disks. Pie dough is one of those things that a lot of people, even some really good bakers, find intimidating. You can use whatever recipe floats your boat – they are all variations on a basic theme, and there are just a few key techniques that help you achieve that buttery flaky crust we all love. (I know most pie dough recipes caution you from using too much flour, claiming that it will toughen the dough. Line the pie plate, fill with whatever fruits you're using And with these two basic recipes you can improvise so many things.