![]() ![]() Start in the center of the dough and roll out to the edges. Using just a light pressure, begin rolling out the dough. If the dough is really cold, let it sit for about five minutes and then proceed with rolling it out. Then, take the rolling pin and smack it down on the dough a time or two to flatten it out a bit. Grab a little of the flour in your hand and rub it across your rolling pin. Lightly dust the top of the dough ball with flour as well. Lightly flour the surface of your counter with more flour and then place the dough on that. When ready to proceed, remove the dough from the refrigerator and take off the plastic wrap. You can also wrap the whole thing in aluminum foil and freeze it for up to several months but, who can wait that long for pie…right? Dough may be refrigerated for one or two days if needed for later use. The dough just relaxes down and seems to work better when used the next day. Place the wrapped dough in the refrigerator for at least an hour or two before using. Wrap the dough in plastic wrap and gently pat it out a bit. Don’t be discouraged if it doesn’t come out great your first time around, just jump right back in and try it again. Again, the more you do this, the better you’ll get at it. Or, if the dough is not sticking together, add a little more water until it does stick together. You can add a little more flour if needed. If you’ve added too much water, the dough will be sticky. Use your hands and quickly shape the dough into a ball. When it starts to stick together…it’s ready to shape. You know…as the old saying goes, “Practice makes perfect.” The more you make pie crusts, the easier it will become to recognize what’s needed in this mixing process to get just the perfect crust. Stir it just a little and add more water as needed. You don’t want to overwork the dough at this point. Stay on the safe side and add the water slowly. You’ll see this begin to happen as you add the ice water. The secret here is to add just enough water to reach the point where the flour will stick together. Use a fork to stir the water into the flour. I think the warmer the butter gets, the less water you need because the water in the butter itself will help the flour stick together. The exact amount of water you need will vary from one recipe to the next so, start with just a spoonful at a time and add more only as needed. Begin by adding one or two tablespoons of the ice water and gently stir with a fork. You need to use really cold water during this step. Gradually add the ice cold water…a little at the time. Work the pastry cutter around through the butter and flour until you’ve reduced it down to pieces about the size of peas. Again, keep the butter cold as much as possible by working quickly at this point. Just remember that if you’re using your fingers, the butter will warm up pretty quickly. You could use a couple of forks, couple of knives or even your fingers to work the butter into the flour. It keeps them from all sticking together so much.Ī pastry cutter comes in really hand to “cut” the butter into the flour. I like to toss the cubes around in the flour to coat them. Lay the stacked slices down and slice through the layers to create the “cubes” of butter. Turn the stick of butter around and slice down the middle again. Cold butter is very important to the recipe. Often times, I’ll place the stick of butter in my freezer for a few minutes before I start to slice it. Remember to keep the butter as cold as possible until you’re ready to use it. Stand the stick of butter on end and slice down the middle with a sharp knife. Gently whisk the dry ingredients together. Use the back of a knife or something similar and level off the top of the flour across the measuring cup….this equals one level cup.Īdd all the flour needed into a mixing bowl. Use a spoon and scoop flour from the bowl to fill up your measuring cup. ![]() PIE CRUST FROM SCRATCH HOW TOPLUS….we’re including instructions on how to turn this into a pre-baked crust as well…keep reading.īasic Pie Crust: You’ll need just a few ingredients.īegin by scooping a couple of cups of flour into your sifter. Put your fears aside and get ready for a whole new adventure in baking.īasic Pie Crust Recipe: Makes ONE pie crust. Family and friends will love it when you tell them you made the crust too. Great pies begin with great ingredients and there’s no reason to create a pie with anything but a homemade pie crust. Rich, flaky, buttery tasting pie crusts made-from-scratch are easier than you think. ![]()
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