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Welcome to a journey through the rich traditions of homemade baking. Pie making is an age-old process, passed down through generations, rooted in simple, homey ingredients and family ties. The center of this art? The humble pie dough. But not just any pie dough - a masterpiece that's buttery, flaky, and oh-so-perfect.
The main ingredient for our pie dough is plain old flour - but it's far from ordinary. This pantry staple, when used correctly, can transform into a sublime crust that's the stuff of bakery dreams. The fantastic part is, the other ingredients are just as straightforward: butter (or your chosen fat), salt, and water.
What's beautiful about learning to make your own pie dough at home is its versatility. Sweet or savory, your homemade pie dough can serve as a base for anything you fancy, from a classic apple pie to a tempting quiche. Pair your creations with salad, soup, or a dollop of ice cream - the possibilities are endless!
Personally, I love the richness that butter brings to the dough. The unmistakable flakiness it creates is pure magic. For some added flair, try adding a pinch of herbs or a dash of spices to your pie dough - it might just take your pie to the next level.
If you're looking for something out of the ordinary, use this pie dough recipe for hand pies or turnovers. They're just as scrumptious and perfect for those on-the-go moments. The joy of baking is in your hands. Let's get started!
| Prep Time | 15 minutes |
|---|---|
| Chill Time | 1 hour |
| Total Time | 1 hour 15 minutes |
| Servings | Enough for one double crust pie or two single crust pies |
| Yield | One disc of pie dough |
| Serving Size | 1/8 of pie crust |
|---|---|
| Calories | 169 |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 146mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 2g |
Step 1: Start by gathering all of your ingredients. Ensure your butter is cold and cut into small pieces. Cold butter is essential for a flaky pie dough.
Step 2: In a large bowl, combine the flour, salt, and sugar. Make sure all these dry ingredients are mixed well together.
Step 3: Add the cold butter pieces into the flour mixture. Using your fingers, work quickly to combine the butter and flour. You're looking for a coarse mixture with butter pieces no larger than small peas.
Step 4: Begin adding the ice water into the mixture, start with 1/4 cup. Using a spatula or your hands, start to bring the dough together. If the dough is too dry, add more water, but only a tablespoon at a time. You don't want a wet dough; it should just come together when you squeeze a handful of it.
Step 5: Once the dough has come together, turn it out onto a lightly floured surface. Use your hands to shape it into a disk. Do not knead the dough; you want to keep those bits of butter intact within the dough.
Step 6: Wrap the shaped dough tightly in plastic wrap and let it rest in the refrigerator for at least an hour or up to overnight. This step is essential as it allows the gluten in the dough to relax, resulting in a tender, flaky crust.
Step 7: After the dough has rested, you're ready to roll it out. On a floured surface, roll your dough out into a circle about an eighth-inch thick. Use additional flour as needed to prevent the dough from sticking to the surface or rolling pin.
Step 8: Your dough is now ready to be used! Line your pie dish and trim any excess. Don't forget to save those scraps for decorative elements! Remember: if at any point during this process your dough becomes too soft or warm, don't hesitate to pop it back into the fridge for a few minutes.
There you have it, a detailed, step-by-step guide to making perfect pie dough at home. Happy baking!
Serving Size: Our homemade pie dough recipe yields a generous amount, adequate for one double crust pie or two single crust pies. We've based our nutrition facts on a serving size of 1/8th of the pie crust. This serving size allows a convenient way to portion your delicious homemade pies and is perfect for sharing with family and friends.
Calories: Each serving of this pie dough contains a total of 169 calories. These calories come primarily from carbohydrates and fats, the two integral components that give pie dough its beautiful texture and buttery taste. Despite being energy-dense, these calories fuel your body and keep you active!
Total Fat and Saturated Fat: The fats in this recipe primarily come from the butter used. In every serving, there's a total of 11g fat, with 7g being saturated fats. These fats contribute to the indulgent taste and texture of the pie dough.
Cholesterol: The homemade pie dough has 30mg of cholesterol per serving, a moderate amount that's contributed by the butter content. If you're mindful about cholesterol, you can modify the recipe using butter alternatives.
Sodium: 146mg of sodium can be found in each serving, primarily contributed by the teaspoon of salt added in the recipe for flavor enhancement.
Total Carbohydrates, Dietary Fiber, and Sugars: Each serving offers 15g of total carbohydrates, essential for energy. Within this, 1g comes from dietary fiber. As per the recipe, there are no added sugars, making the dough a versatile base for either sweet or savory fillings, depending on your preference.
Protein: Lastly, this pie dough recipe provides 2g of protein per serving. Although not a significant source, it does aid in building and repairing body tissues.
In all, this pie dough recipe gives you a luxurious baking base without going overboard on your nutritional values. Remember, it's all about balance!
1. Why is my pie dough hard?
Overworking the dough or adding too much water can lead to a hard pie crust. Always remember, when it comes to making pie dough, less is more. Mix just until the ingredients come together and handle the dough as little as possible.
2. Can I make pie dough ahead of time?
Absolutely! Pie dough works perfectly well when made ahead of time. Simply wrap it well in plastic wrap and it can be stored in the refrigerator for several days. If you need to store it for longer, it can be frozen for up to 3 months. Just remember to thaw it in the refrigerator overnight before you're ready to use it.
3. Do I need to prebake my pie dough?
The requirement to pre-bake your pie dough, often referred to as 'blind baking', largely depends on the type of pie you're making. If you're making a pie with a custard-based filling like pumpkin pie or lemon meringue pie, it's advisable to blind bake your crust. For fruit pies, it's usually not necessary.
4. How can I ensure a flaky crust?
Achieving a flaky crust is all about keeping your butter and water cold. As the pie bakes, the cold pieces of butter in the dough will melt, creating steam pockets. These steam pockets are what give the pie crust its beautiful, flaky layers.
5. Can I use a food processor to mix the dough?
Yes, a food processor can be used to mix pie dough and can yield excellent results. However, be cautious not to overwork the dough in the food processor as it can lead to a tough crust. Pulse just until the dough starts to come together.
Feel free to contact us if you have any other questions!
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