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Basic 3-2-1 Pie Dough Using a pastry wheel or knife, cut nine ¾-inch strips. A simple pie dough rule that you can always count on. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies.

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Composition - Basic 3-2-1 Pie Dough:

Prepare 300 g - all-purpose/plain flour.
Provide 200 g butter.
You need 100 g (100 ml) ice water.
Give 2 pinches for salt (if using unsalted butter).
Give 10 g (2 tsp) for sugar - optional for a hint of sweetness.

This is not an overstatement—softened butter or butter that's beginning to warm up will make the dough tough to work with. Don't remove the butter from the fridge until you're. If your pie dough splits and is not cohesive more shortening or water will bind it for rolling pie dough. If you want to get a little fancy with it, after you have positioned your dough on top of your pie, you can brush the strips with butter and sprinkle it with sugar.

Basic 3-2-1 Pie Dough how to cook:

Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt..
Cut chilled butter into small cubes and add to flour. Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy..
Mix in the sugar if using. Then gradually mix in the ice water until the dough start to come together..
On a floured surface knead dough briefly until it forms a smooth ball..
Wrap each ball and refrigerate for at least 1 or 2 hours. You can also make ahead and keep in the fridge up to 1 week before using..
Roll out when ready to get baking! On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin..
Divide into two equal pies if you made the full recipe..
Roll out a little, lift and turn it a quarter turn and roll out more. Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle..
Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan). I used a big bowl as a stencil to cut out..
Here it is after cutting..
Gently lay the trimmed crust into your pie dish and fold over the excess edges. You can make a crimping pattern or use a fork pattern the edges..
If you don't need to blind bake, go ahead and add your filling and stick it in the oven!.
To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans. Bake at 425 F/210 C for 10 minutes or until slightly golden..

Using a metal spoon, stir until the water has fully moistened the dough and becomes. A really good pie dough isn't just for pies - you can make tarts, galettes, crostattas, pie fries, pot pies and so forth. This dough will allow you to turn out a fantastic pie crust with just a few basic ingredients. I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin. This versatile cookie dough is easily turned into delicious treats for snacking or dessert using one of the variations below.

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