The Best Pie Dough
basic pie dough
Ingredients
- 13.2 oz All-purpose flour (3 US cups Calculated as 1 cup = 125 g)
- 1 Tbsp Granulated sugar
- 1/2 tsp Salt
- 8 oz Unsalted butter (2 US sticks)
- 3.9 oz Cold water (1/3 + 1/8 US cups)
- 1 Tbsp Oil (I use olive oil. Any regular oil works.)
Instructions
- Add flour, sugar, salt, and cold cubed butter into a food processor and pulse them together until the butter gets small pieces like seeds of apples or whole black peppers.
- Move it to a bowl, add water and oil and mix until it forms a ball
- Rub the surface, flip, and continue until the liquids go around evenly.
- Press the surface well, flip, and repeat it until it comes together. Stop when it is still slightly powdery but can form a ball by hand.
- Let it rest in the fridge at least 1 hour or ideally for more than a few hours to rest the dough before you roll it.
- Cut the dough in half, wrap them individually, and roll them to make a circle or desirable shape.
- Pinch the edge and smooth it out to prevent it from cracking too much as you roll the dough.
- Chill in the fridge for one hour or ideally for more than a few hours to rest the dough before you roll it.
Notes
- Apply bread flour frequently on the way so the dough does not stick to the parchment paper and a rolling pin.
- When you roll the dough, add the same pressures from both hands to make evenly spread dough.
- I recommend rolling it very thin (0.1 inch | 2-3 mm) to maximize the amazing crispiness of the crust.
- The butter in the dough gets softened quickly when you roll the dough in a warm environment. Work on it in a cooling space and move as fast as possible.
- Chill the dough whenever you feel it is getting too sticky to handle.
- Chill the dough for more than a few hours before baking. It prevents shrinkage in the oven and also creates a better texture.
- If you are using a particular recipe, follow the baking time and temperature.
- Wrap tightly and store it in a fridge for up to 5 days or in the freezer for a few months.