Basic Pie Dough Recipe
You can utilize this batter to make pretty much any pie. The recipe yields one twofold hull, two single outside layers, or enough for one chunk pie. In the event that you’re making one pie without a top, essentially divide the sums
- 2 1/2 c. all-purpose flour, spooned and leveled
- 1 tsp. Kosher salt
- 1 tsp. sugar
- 1 c. cold unsalted butter, cut up
- 1/4 c. ice water
Whisk together flour, salt, and sugar. Cut in margarine until it looks like coarse dinner with a few pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to arrange batter into a brittle heap (amount to 2 extra tablespoons of water if necessary).
Isolated batter into two heaps; enclose each by saran wrap. Utilize the plastic to straighten and squeeze mixture into plates. Refrigerate until firm, 2 hours.
Carry mixture to room temperature and carry out on a counter or cutting board daintily cleaned with flour until 1/8 inch thick. Then, at that point, press into dish and standard prepare or fill as pie recipe trains.
YIELDS: 2PREP TIME:10 mins TOTAL TIME:2 hrs 10 mins