Here lies a pie a made in honor of Pi Day last week! I only started making pies back in November and while I think I've gotten the crust down to a T (pie crust is so fun to make- watch my IGTV video!).

I actually spent the whole day trimming and editing that long af video. And then guess what?! Instagram went down. 6 feet and all. I thought my account had been deleted, but alas 'twas all fine and dandy when they fixed those server issues.

A successful pie dough consists of 4 things:

1) Cold Butter. I have known people who grate their butter, or cut it up in the food processor with the flour, but I find that using a (plastic) cake scraper from Amazon does the trick. Easy Peasy and affordable.

2) Ratios. The flour/butter ratio to liquid ratio is VERY important. It is always better to over add liquid, than to under add. Believe me, I speak from experiences (AKA failures...). Anyways, I add about 15-18 tablespoons of water to my flour/butter mixture, 5 tablespoons at a time. It is extremely important to check the texture after adding each set of 5 tablespoons of  liquid. It is also imperative that the butter to flour ratio be at or over 70%.

3) Kneading. When in doubt, over knead instead of under knead. If you perform the latter, you might end up with a crusty and crumbly pie crust. While when you over knead, there is a possibility of achieving a gummy and overworked pie crust, the dough will still come together and roll out properly after chilling. Note that I absolutely do not advocate for either approach. You'll get there!! It's super easy, my friends.

4) Chill. The longer you chill it for, the more flavorful your dough.

My recipe for Pie dough (also featured in my older post on Nutmeg Apple Pie):

Ingredients:

  • 390g all purpose flour
  • 1.5 tsp salt
  • 1 tb sugar
  • 275g (2.5 sticks) butter, cold
  • 1.25 cup water, very cold
  • 5 tb vinegar

The How-Tos:

  1. Combine first 3 set of dry ingredients. Mix well.
  2. Measure out water and put in the freezer.
  3. Cut cold butter into the flour mixture using a pastry cutter until you have only “pea sized” pieces of butter. Most of the flour should be well coated with butter, and vice versa.
  4. Take the cold water out and place in vinegar. Mix well.
  5. Add 15-18 tb of the wet mixture into the flour/butter mixture until a dough is formed.
  6. Knead until just combined. Cut into two pieces. Chill in the fridge for a minimum of 2 hours.