Pie Dough By Hand
Ingredients
- ¾ ccold water
- ¼ cice
- 2 ⅝ cplus 2 tbsp all-purpose flour
360g
- 1 tbspgranulated sugar
- ½tea kosher salt
- 1 ccup plus 2 tbsp unsalted butter
diced, 250g
Directions
- 1
Place the water and ice in a cup and set aside.
- 2
Add the dry ingredients to a medium mixing bowl and quickly stir to combine.
- 3
Toss cold, cubed butter into the bowl. Being cutting the butter into the flour by rubbing bits of the cold butter between your thumbs and fingers. Stop once you have irregular shapes of flour-coated butter - ranging in size from that of a walnut to a peanut.
- 4
Smear some of the flour-coated butter between the palms of your hands to create sheets of butter.
- 5
Create a well in the center of bowl and add 4 tablespoons of ice water into the center. Sprinkle 2 more tablespoons around the edges. Immediately dip your hands into the bottom of the bowl and begin tossing the flour mixture with the water.
- 6
Add an additional 1 to 2 tablespoons of water and make sure any dry bits at the bottom of the bowl begin to incorporate. Give the dough a good squeeze; if most of it sticks together, then stop
- 7
Tip the mixture onto a clean work surface. Pat down the dough into a rectangle with the palms of your hands. Slide a bench scraper under the top edge of the dough and fold the top third up and over to the center. Repeat with the bottom third, like folding a letter.
- 8
Rotate the dough and repeat 1 to 2 more times. There will be some dry bits that don’t “fold” in the first round. By the third, most (if not all) of the dough should be incorporated.
- 9
Gather the dough into a ball and split it into two even portions. Wrap each portion in plastic.
- 10
Chill in the refrigerator for at least 30 minutes before use.
Pie Dough By Hand
Similar Recipes
:max_bytes(150000):strip_icc()/Pizza_Dough_013-00b5cce0298944e69fc3120bf938d3e2.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a homemade pie with that perfect, flaky, melt-in-your-mouth crust? Learning how to make pie dough by hand is a foundational skill that elevates any pie from good to truly extraordinary. This recipe promises an all-butter crust that's both super flaky and tender, making it the ideal base for your favorite sweet or savory fillings. You'll be amazed at the difference a homemade, hand-prepared dough makes.
This recipe delivers a super flaky and tender all-butter crust, relying on the classic hand method to create pockets of butter that expand in the oven. The secret to achieving this perfect texture lies in using very cold, diced butter and ice water, which prevents gluten from overdeveloping and ensures those desirable flaky layers. It's a method that gives you ultimate control over the dough's texture.
You'll create a dough that promises an incredibly tender crumb and distinct, buttery layers that practically dissolve in your mouth. The process is tactile and satisfying, allowing you to feel the texture of the dough as it comes together, ensuring you achieve the right consistency for a truly remarkable pie crust. This technique is designed to give you a reliable foundation for both sweet and savory pies, offering a neutral, rich base that complements any filling with its delicate, buttery flavor.
While this recipe focuses on classic all-purpose flour for a universally loved crust, the beauty of a handmade dough is its adaptability. You can use this versatile dough as the base for almost any pie, from sweet fruit tarts to savory quiches. Don't have unsalted butter? Salted butter can work in a pinch; just reduce the added kosher salt slightly to balance the flavors.
This handcrafted pie dough is the perfect starting point for any dessert that calls for a pastry crust, whether it's a rustic apple pie or an elegant chocolate cream pie. It's also robust enough for savory applications, providing a rich, tender base for pot pies or quiches, making your meals feel truly special.