Thanksgiving is right around the corner. In the past I have made cheesecakes for thanksgiving but when I was trying to come up with dessert recipes, I kept coming back to one thing. Pies! And to make a pie, you need to know how to make pie crust. That’s what this post is all about. I have made graham cracker, chocolate graham cracker, pistachio, almond and oreo crust for my cheesecakes but today we are going to make a pie dough. Pie dough couldn’t be simpler. This is a great one to get the kids involved because it is honestly like playing with play – doh.
You can always do this the cleaner way and use a pastry cutter to cut in the butter but it’s kinda fun and a little easier I think to use your fingers and to just smush that butter together.
How to Make Pie Crust : Getting the Right Consistency
After you cut in the butter, You have to add water until the dough comes together into a ball. Add the water in 1 TBSP at a time to make sure you don’t add too much. The dough should be not tacky or dry. If it’s too tacky, add flour, if it’s too dry, add water. When it’s perfect, wrap the pie dough in plastic wrap and put it in the fridge for a minimum of 1 hour. And then you can make your pie. Come back next time to see what I do with this pie dough.
I hope you all enjoy this recipe and thank you all for reading. If you recreate this, please tag me on social media so I can see. If you enjoyed this recipe, please consider subscribing. This way, you can get emails every time I post. If you have a favorite pie that you wam me to make, let me know in the comments. Have an amazing week and I will see you all in the next one.
Pie Crust
A buttery and flaky pie crust that can be used to create hand pies
Ingredients
- 2 cups of All Purpose Flour
- 2 Sticks (1 Cup) Unsalted Butter (Cubed and Very Cold)
- Enough Water To Make The Dough Stick Together (Very Cold)
- 1/2 Tsp of Salt
- 1 Tsp of Granulated Sugar
Instructions
- Combine the flour,salt and sugar in a large bowl, cube the butter and get the cold water.
- Add in the butter to the dry ingredients. Cut it in with a pastry cutter. or pinch the butter and dry ingrediants together with your fingers until you get small pieces of butter.
- Add the water a little bit ar a time until it comes together into a ball. You may need to switch the mixture to a cutting board.
- Wrap the ball in plasic wrap and chill for at least 1 hour or until ready to use.
Notes
If you want to use the dough more than 3 days later, put it in the freezer.
Put in the fridge the night before to thaw.
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