Basic 3-2-1 Pie Dough
Basic 3-2-1 Pie Dough

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, basic 3-2-1 pie dough. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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. Plus, throw in a teaspoon of fine sea salt for every double-crust pie you're baking.

Basic 3-2-1 Pie Dough is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Basic 3-2-1 Pie Dough is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook basic 3-2-1 pie dough using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Basic 3-2-1 Pie Dough:
  1. Prepare 300 g all-purpose/plain flour
  2. Prepare 200 g butter
  3. Make ready 100 g (100 ml) ice water
  4. Make ready 2 pinches salt (if using unsalted butter)
  5. Prepare 10 g (2 tsp) sugar - optional for a hint of sweetness

To food processor, add flour, sugar and salt and pulse once or twice to combine. Add cold butter and pulse until mixture forms pea-size crumbs. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Form each piece into a disk and wrap in plastic.

Steps to make Basic 3-2-1 Pie Dough:
  1. Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt.
  2. 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.
  3. Mix in the sugar if using. Then gradually mix in the ice water until the dough start to come together.
  4. On a floured surface knead dough briefly until it forms a smooth ball.
  5. 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.
  6. 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.
  7. Divide into two equal pies if you made the full recipe.
  8. 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.
  9. 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.
  10. Here it is after cutting.
  11. 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.
  12. If you don't need to blind bake, go ahead and add your filling and stick it in the oven!
  13. 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.

Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Form each piece into a disk and wrap in plastic. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

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