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3:2:1 Pie Crust | The EASIEST pie dough, NO RECIPE NEEDED!
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- Опубліковано 1 вер 2022
- This pie dough is so easy you’ll never need another recipe!
3 parts Flour
2 parts butter
1 part water
In today’s video I used:
600 AP
400 butter
200 ice cold water
2 large pinches of salt
First start with the butter. Make sure your butter is cold from the fridge. Grate on a box grater or cut it into cubes. If it’s summer and you’re worried about butter softening too much as you grate it pop it into the fridge for an hour after you grate it.
Mix butter and flour together. This goes incredibly fast because it’s already grated. You want the flour to be like large beans. Stream in your cold water. Must be cold!! Mix until you have a shaggy dough. Do not wait for it to be wet or sticky!!! It will be tough and you will be SAD. Refrigerate for at least one hour to let it relax but overnight is best. Once your dough is cold use however you wish. I use this dough for all manner of pies, sweet and savory and quiches. If you want it to be sweeter add a tablespoon or two of sugar. Add pepper for a quiche crust. Experiment! Have fun!
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Love the idea of making pie crusts and popping them in the freezer.
I will be making these soon. Thank you.
See, you surprised me with "gentle fingers" because it's always been all about get it to come together...and that means pressure and kind of squeezing it together. That's probably an error I've been doing. And yes, I've always worried about the crumbly bits! I've never considered it hydrating while it sits. In fact, letting it sit has always annoyed me because then its usually a beast to roll out. I've heard of the 3-2-1 ratio before but I've never tried it. I think I will! Thanks Cecila!
How is your channel not blown up by now. This is really good content in my opinion. Which bakery did you work at in San Francisco? I miss the city.
Making this pie dough tonight for tomorrow's Thanksgiving dinner! Can't wait to report back!!
Let me know how it goes ❤️
Thankyou for explaining everything so well.❤
Glad it was helpful!
Love your tips!
I love u and how u genuinely love to do this it gives me life cos i feel u
Hahaha I do love it! Pastry is Love Pastry is Life haha
Sorry but it works great frozen! Here in the USA
Great video. Question: When you measure 3/2/1 you use gram weight. I have seen others use cup volume measurements. Does it matter?
I have always done it by weight. Volume measurements will get you a different result :)
What is your opinion on adding vodka to pie crust? Does it prevent gluten?
Hi,
Thankyou for a great video!
If you want to use this from the freezer would you recommend defrosting in the fridge overnight?
Thankyou very much
Cathy ☺️
You can totally defrost in the fridge overnight! You can also defrost it on the counter for an hour ish if you’re running out of time. But just make sure it’s still cold when you work with it and not all the way room temperature.
The dough looks lovely, can’t even guess how flaky it will get in the oven.
Is the ratio, weight or volume dependent?
Weight dependent!
Thanks for the step by step on the pie dough. mine tastes good, but the texture isn't right. I will try your method. do you use salted or unsalted butter?
I use unsalted so I can better regulate the amount of salt. But you could use salted if you’d like