A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by Dianne Rossmando
Categories Dessert Thanksgiving Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 single- or double-crust dough for 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- 1. Stir together the flour, butter, and salt to blend. Using a pastry blender or 2 forks, cut the butter into the flour. For pies with liquid fillings (like custard or cooked-fruit fillings that are thickened with cornstarch or tapioca), the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy piecrust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another non-liquid filling, leave some larger bits of fat, about the size of small walnut pieces, for a crisp and flaky texture in the baked crust.
- 2. Make a well in the middle of the flour mixture and add the water all at once. Gently toss the mixture together until just blended and the flour is moistened (the mixture will look shaggy and loose).
- 3. Turn the dough out onto a lightly floured work surface and gently knead it together, combining parts of the mixture that are wetter with those that are drier. If preparing a double-crust recipe, divide the dough in half. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill until firm, about 20 minutes. NOTE: At this point, the dough is ready to be used. It can be stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- 4. Working with one disk at a time, unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over it. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round, about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
- 5. Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll the dough and ease it into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch.
- 6. For a single-crust pie, tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to the recipe directions. For a double-crust pie, roll out the second piece of dough into an 11-inch round (for a 9-inch pie pan), and then cut vents in it. Fill and finish the pie according to the recipe directions.
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Emmanuel Ovie
[email protected]I'm not much of a baker, but this recipe looks like something I could handle.
Seenu Jutt
[email protected]This recipe seems easy to follow. I'm going to give it a try this weekend.
Pride to be Hussaini
[email protected]I can't wait to try this recipe! It looks delicious.
S Krauser
[email protected]This recipe is a keeper! I will definitely be making this pie again.
Fehsd Aftf
[email protected]The filling was a bit runny, but the crust was perfect.
Ahamed Bin Siam
[email protected]This pie was a bit too sweet for my taste.
Savage 420
[email protected]I found the instructions to be a bit confusing, but the pie turned out great in the end.
Lawrence Kazibwe
[email protected]The crust was a bit too crumbly for my taste, but the filling was delicious.
Khan Odinson
[email protected]I love that this recipe is so versatile. I've made it with different fruits and fillings and it's always delicious.
THEBLOODY 33
[email protected]This is my go-to pie recipe. It's always a crowd-pleaser.
kishi fuji
[email protected]I've tried many pie recipes but this one is by far the best. It's so easy to make and the results are always perfect.
Farhan Naich
[email protected]This pie is amazing! I made it for a potluck and it was a huge hit. Everyone loved it.
Hashel Alsereidi
[email protected]I love this recipe! The crust is so flaky and the filling is so creamy and flavorful. I always get compliments when I make this pie.
Mark Rathbone
[email protected]This was my first time making a pie from scratch and it turned out great! The instructions were easy to follow and the results were delicious. I will definitely be making this again.
Prince Philip
[email protected]I have been using this recipe for years and it never fails me! The crust is always flaky and the filling is delicious. I highly recommend trying this recipe.