Pie Dough By Hand
Learn how to make pie dough by hand for super flaky and tender, all-butter crusts.
Servings: 10
Ingredients
- ¾ cup (180ml) cold water
- ¼ cup (60 ml) ice
- 2 ⅔ cup plus 2 tablespoon (360g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ tea kosher salt
- 1 cup cup plus 2 tablespoon (250g) unsalted butter, diced very cold
Instructions
- Place the water and ice in a cup and set aside.
- Add the dry ingredients to a medium mixing bowl and quickly stir to combine.
- Toss cold, cubed butter into the bowl. Being cutting the butter into the flour by rubbing bits of the cold butter between your thumbs and fingers. Stop once you have irregular shapes of flour-coated butter - ranging in size from that of a walnut to a peanut.
- Smear some of the flour-coated butter between the palms of your hands to create sheets of butter.
- Create a well in the center of bowl and add 4 tablespoons of ice water into the center. Sprinkle 2 more tablespoons around the edges. Immediately dip your hands into the bottom of the bowl and begin tossing the flour mixture with the water.
- Add an additional 1 to 2 tablespoons of water and make sure any dry bits at the bottom of the bowl begin to incorporate. Give the dough a good squeeze; if most of it sticks together, then stop
- Tip the mixture onto a clean work surface. Pat down the dough into a rectangle with the palms of your hands. Slide a bench scraper under the top edge of the dough and fold the top third up and over to the center. Repeat with the bottom third, like folding a letter.
- Rotate the dough and repeat 1 to 2 more times. There will be some dry bits that don’t “fold” in the first round. By the third, most (if not all) of the dough should be incorporated.
- Gather the dough into a ball and split it into two even portions. Wrap each portion in plastic.
- Chill in the refrigerator for at least 30 minutes before use.