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In his book Ratios: The Simple Codes Behind the Craft of Everyday Cooking, food writer Michael Ruhlman reveals the cooking codes professional cooks use all the time. Here is Michael's formula for pie dough: 3 parts flour : 2 parts fat : 1 part liquid. By way of example, Ruhlman explains his method: 12 ounces flour. 8 ounces butter (2 sticks)
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Step 3: Gradually pour in the ice cold water one tablespoon at a time, mixing after each addition. Be careful not to over-mix. The dough is ready when it forms large clumps and is just moist enough to hold together when lightly pinched. Step 4: Place the dough on top of a lightly floured work surface.
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Combine flour, salt, and sugar in a bowl. 2. Grate butter into dry ingredients. 3. Put dry ingredients and butter into the freezer for 5 minutes. 4. Take out dry ingredients and pour in water. 5. Using a fork, mix until dough comes together.
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This pie dough felt slightly flakier compared to pâte brisée. Let's have a look at a few points: - fat content: the higher fat content in the 3:2:1 pie dough (67% fat) compared to pâte brisée (50% fat) contributes to a flakier texture. The fat creates pockets of air when it melts during baking, resulting in more layers.
My Favorite Homemade Pie Crust
Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
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Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it's in.
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Unlock the secret to perfect pie crusts with our easy 3-2-1 dough recipe. Learn how to create flaky, tender, and versatile pie crusts that are ideal for any type of pie, from savory quiches to sweet apple pies. Get expert tips and variations to elevate your baking game.
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2. In the food processor, add the (carefully measured) flour and salt and give everything a quick pulse. Then, add all of the cold butter pieces at once, then pulse until the mixture resembles a pea-like structure. 3. Now, the cold water. You'll want to add the water just a little at a time, pulsing in between.
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Place pie on a baking sheet, transfer to oven, and bake for 15 minutes. Lower temperature to 350 degrees F and bake, rotating pan as necessary for even browning, until the top crust is golden brown and the apples are tender, 35 to 40 minutes. Remove pie from oven and cool on a wire rack. Let pie rest for 20 minutes before slicing.
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Experiment with different types of fats within the ratio. Butter, rendered leaf lard, solid coconut oil and Crisco all have their fans and lend specific characteristics to the crusts. My go to crust is either all butter or 5 ounces butter and 3 ounces rendered leaf lard. This makes enough pastry for one double crust 9" pie.
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For pie crust, the 3-2-1 stands for the ratio of ingredients. 3 parts flour, 2 parts butter, and 1 part water. So lets say your goal is to make 24 ounces of pie dough. There are 6 "parts" total. If you divide the goal weight by the number of parts, you get 4oz per part. That means 3 parts=12 oz flour, 2 parts=8 oz butter, and 1 part=4 oz water.
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A standard 1 ⁄ 8 ″ thick top crust for a 9 inch pie pan would be a 9 1 ⁄ 2 inch circle, which has a weight of 6.1 ounces or 174 grams. So the total amount of pie dough you need for a 9 inch pie shell bottom and top crust is 15.1 ounces or 429 grams. (And that means the bottom crust uses 59.4% of the total weight, not 2 ⁄ 3, but.
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Directions. Combine cold flour, salt, and cold butter in large bowl. Using fingers, begin to pinch and combine butter and flour, making sure not to hold the butter in your hands too long. Keep working flour and butter between fingers until largest pieces of butter are no smaller than peas. The key is to keep mixture as cold as possible, and if.
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This pie dough is so easy you'll never need another recipe!3 parts Flour 2 parts butter1 part water In today's video I used:600 AP400 butter200 ice cold wate.
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Instructions. Place the flour in a large mixing bowl. "Cut" the fat into the flour to desired sized pieces. Add the salt to the water and stir to dissolve. Add the salt solution to the flour mixture and fold in the mixture until it comes together to a "shaggy mass.". Divide the dough into two pieces. Place the masses in the center of a.
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It's As Easy As 3-2-1. To make a flaky pie crust, start by measuring out 12 oz. (by weight) flour, 8 oz. firm butter, 4 oz. ice water. Keeping it cool is key. Cut the butter into one-half inch.
