The circumference around this pie is 3.14. Why? Because that's the pi!
Either savory or sweet, we're here to help you prepare and make the best crust ever for your pie. The key is to use cold butter and cold water. Keeping the dough cold and handling it as little as possible will ensure a flaky and tender pie! Vinegar may also be added as a tenderizer as well as apple cider vinegar if you prefer that flavor. Vodka and lemon juice as options as well.
PIE CRUST RECIPE
2 1/2 cup All Purpose Flour
1 teaspoon Salt
1 tablespoon Sugar
2 sticks Cold butter, cut into small cubes
1 tablespoon Vinegar (optional)
1/4 cup Cold water
PREPARATION:
Combine flour, sugar, and salt in a large bowl. Cut in the small cubes of butter using your robot coupe/food processor. Add water in batches and continue pulsing it together. Add remaining water until dough forms large clumps and is just coming together.
It will look slightly crumby but pour the dough out onto a clean work surface. With some flour on your hands, fold the dough into itself until all the flour is fully incorporated. Form the dough into a ball and it should not feel overly sticky. Cut the dough in half and flatten each half into discs with your hands. Wrap each piece with plastic wrap and refrigerate for at least 30 minutes or 3 days. You can also freeze them or make extra and use it at another time.
You'll see specks and swirl of butter in the pie dough. Those are sure signs of a flaky pie crust to come.
Once the dough has chilled, roll out the dough to your desired size. Start in the center and work your way out. Turn the dough with your hands as you go. Place the dough into your pan and carefully fit it inside. Using a fork, lightly poke down on the dough. That will allow steam to escape and bubbles to not form in the dough while baking. You can also lay a piece of parchment paper down and pour raw beans onto top. You can always pre bake your dough for 5-10 minutes before filling it to make it more stable.
You can now make any pie you want! From sweet to savory, the piesibilities are endless!
Here we experimented with a few mini pies using muffin tins.
Blueberry Goat Cheese
Sweet Potato Goat Cheese
Mini Pie Crust
Shepherd's Pie