If it’s too hard to roll, just let it sit at room temperature for 10 to 15 minutes. You may also store these in the refrigerator for up to 3 days. Wrap each disc of dough tightly in plastic wrap and refrigerate them for at least one hour. Cut the dough in half and flatten it out into two discs. Once the dough comes together, turn it out onto a lightly floured surface and gently pack it into a ball. Just try not to use your hands too much when making the dough because your hands are warm and can quickly melt the fat in your dough. Once you add enough water, the mixture will start to look like the picture above and when you squeeze it in your hand it will hold together. Just use enough ice water to get the dough to come together. PIE CRUST FROM SCRATCH FULLThe recipe calls for 1/2 cup of ice water, but you may not need the full amount. One tablespoon at a time is the perfect amount, so you don’t end up with too much water in your dough and a sticky mess. Next, you’ll slowly mix in your ice water. If you do use a food processor, I recommend just pulsing the mixture. You want to see pea-sized pieces of fat, but a few larger pieces are fine too. PIE CRUST FROM SCRATCH FREEIf you want to make this step even easier, feel free to use a food processor. If you don’t have a pastry cutter you can also use a fork to cut the fat into the flour mixture. Then add the cold cubed butter and cold vegetable shortening and cut it into the dry ingredients with a pastry cutter. To start, you’ll whisk together the all-purpose flour, salt, and sugar. I suggest gently mixing in one tablespoon of ice water at a time. Too much water in your pie dough and you’ll end up with a sticky mess, too little water and you’ll end up with a crumbly dough that won’t hold together. Then measure out the exact amount of ice water the recipe calls for and add it one tablespoon at a time. Measure out some water, add some ice to it, and stir it around so it’s nice and cold. Ice Water: You’ll also need some ice water to help bring the dough together.The little bits of fat will melt as the crust bakes and create little air pockets, which is what gives you a beautiful flaky crust. Why? When you put the pie crust in the oven, you want little bits of cold fat in the crust. Not soft, not warm, I’m talking straight from the refrigerator right before you add it to the flour mixture. One important thing – Make sure your butter and shortening are cold.The butter gives your pie crust a delicious buttery flavor and the shortening gives the crust structure and keeps it tender. For this recipe, I use a combination of cold butter and cold vegetable shortening. Fat: Some pie crust recipes call for all butter, a combination of butter and shortening, oil, etc.As far as the sugar, you can leave it out if you prefer. Salt is a very important ingredient when it comes to making your own homemade pie crust, so don’t leave it out or cut the amount down. Salt & Sugar: The salt and sugar help to enhance the flavor of the pie crust.Or even better, use a food scale to measure your flour! You’ll need 315 grams of all-purpose flour for this recipe. PIE CRUST FROM SCRATCH HOW TOHere’s my post about how to measure flour with the spoon and level method. Too much flour in your pie crust can take your crust from flaky and tender to dry and crumbly. One important thing here, make sure to measure your flour correctly.
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