If you are making any type of pie PLEASE don’t buy something off the shelves! Making pie dough is super easy and taste SO much better.
Pssst check at the bottom for some good tips
You need ( gives 2 ~10″ dough)
- 150g unsalted butter
- 1tsp salt
- 300g all-purpose flour
- 125ml cold water
- In a large bowl put the flour and butter. Using a pastry blender ( no need to buy an expensive one) or 2 forks ( less ideal) cut the fat with the butter. Note that you want to break as much as possible the butter but without mixing too much.
- Dissolve the salt in the water and gradually add it to the flour mix. I use my hand to “mix” it while adding the water, the goal is to form a ball. Again, don’t “play” too much with the mix
**Note that depending on temperature and humidity you will likely need to add less than 125ml and rarely you may need to add an extra teaspoon. You don’t want a dry nor wet ball.
- Put the ball in a plastic film and put it in the fridge ideally for 2 hours (maximum 24hours), the minimum is 30 mins but it may break up when rolling.
Tip: You can freeze the ball in your freezer covered in plastic film for a month.
- Now it’s time to roll the dough. Take the ball out of the fridge and put it on a floured surface ( IE: countertop) and chop it into 2 pieces. Using a rolling pin gently press it down while keeping it the shape somewhat of a circle. Ensure it’s a bit larger than your tin as we will chop some of it later so it doesn’t need to be perfectly shaped. You want the dough to be thin, I would say about 1/8″
- Repeat with the second piece
Tips: This is a very flaky dough with a high percentage of butter so, with heat, it will have a tendency to shrink. While it doesn’t change anything to the flavor, visually it’s less esthetic. How to prevent this?
1-Don’t add too much water when making the dough, add water until it all combine together
2- After you rolled your dough and it is in the tin, put it in the fridge for 10-15 minutes.