Recipes

Pie Crust Dough

There are those culinary whizzes who just can’t bring themselves to use frozen pie crust. This is the recipe for them. So simple to make so make sure to make some extra to freeze. You can use it for anything from pot pie to quiche.
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Course Pastry Cream / Custards / Mousse
Cuisine Continental

Servings 9 servings
Calories 1382.54 kcal

Ingredients

  

  • 1 1/4 cup(s) all purpose flour
  • 1/2 cup(s) unsalted butter
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) ice water

Instructions

 

  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Drizzle 3 tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until incorporated.
  • Do not overwork dough, or pastry will be tough.
  • Turn out dough onto a work surface.
  • Divide dough into 4 portions.
  • With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
  • Gather all dough together with pastry scraper.
  • Press into a ball, and then flatten into a 5-inch disk.
  • Wrap dough in plastic wrap and chill until firm, at least 1 hour.
  • Ready in 1 1/4 hour.

Nutrition

Calories: 1382.54kcalCarbohydrates: 119.31gProtein: 17.1gFat: 93.6gSaturated Fat: 58.54gCholesterol: 244.02mgSodium: 596.97mgFiber: 4.22gSugar: 0.49g

Keyword Butter
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