Basic 3-2-1 Pie Dough
Basic 3-2-1 Pie Dough

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, basic 3-2-1 pie dough. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

I first made it with all the ingredients measured in cups, but I now find that using a scale is more consistent and easier, especially if I want to use a combination of fats, or if I'm. It's really easy to remember and very easy to make! There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example). Try it with our Brown Butterscotch Pie or Tart Cranberry Pie..

Basic 3-2-1 Pie Dough is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Basic 3-2-1 Pie Dough is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have basic 3-2-1 pie dough using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Basic 3-2-1 Pie Dough:
  1. Take 300 g all-purpose/plain flour
  2. Make ready 200 g butter
  3. Prepare 100 g (100 ml) ice water
  4. Take 2 pinches salt (if using unsalted butter)
  5. Prepare 10 g (2 tsp) sugar - optional for a hint of sweetness

Cooking Tip: Keep the dough cold - don't overwork it. Add only enough water to bring the dough together. If you like a flakier crust, add less water. This is it, the one we use.

Steps to make Basic 3-2-1 Pie Dough:
  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.

If you like a flakier crust, add less water. This is it, the one we use. Feel free to add your own twist. Drizzle the water, and continue to pulse (or mix) until a dough forms. This will make it easier to roll later.

So that is going to wrap it up for this exceptional food basic 3-2-1 pie dough recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!