This is the only pie crust recipe I use. It’s been passed down through generations. Tried and tested, old-fashioned, yet never out of style. Get ready to get your fingers covered in flour and butter. This crust is made with a few simple ingredients: flour, sugar, cold water, and butter.
Recipe:
Makes: 2 pie dough discs (Top and bottom)
Prep time: 15 mins
Chill time: minimum 2 hours
Ingredients:
· 5 cups (315g) all-purpose flour, plus 1 tablespoon more
· 4 teaspoons granulated sugar
· 2 cups salted butter, chilled and cubed
· 1 cup ice water, plus more as needed
Method:
1. Whisk together the flour and sugar in a large bowl.
2. Add the chilled, cubed butter.
3. Using a pastry cutter, or two forks, cut the butter into the dry ingredients until all flour is coated.
4. You’re looking for small pellet size bits of flour coated butter. A few larger bits of butter is not a problem.
5. Measure 1/2 cup of water in a cup. Add ice. Stir it around.
6. Drizzle the cold water twice – 3 tablespoon at a time, and stir/knead after each addition.
7. Now flour a dry cold surface and remove the dough on to it and knead using fingers
8. Here I added an additional 1 tbsp water.
9. (Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet.)
10. Using floured hands, fold the dough into 2 balls. Using your hands, flatten each half into a 1-inch thick disc.
11. Wrap each disc tightly in plastic wrap and refrigerate for a minimum of 2 hours