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Author Notes: Replace water with juice when it comes to making pie dough is going to boost up the flavor level of your crust! The juice adds sweetness, acidity (to soften the dough) and fruitiness in this flaky and buttery pie crust recipe, but you can apply the same idea to any pie crust you're making! —Mandy @ Lady and pups
Makes crust for 1 pie
cups (280 grams) of all-purpose flour
tablespoons (200 grams) of very cold unsalted butter, cubed
tablespoons very cold/iced juice (apple, pineapple, etc)
- Mix flour evenly with salt. With a food-processor, or pastry-blender, or your hands, pulse/blend the cold unsalted butter into the flour until it resembles a very COARSE meal. The largest chunk of butter should be about the size of a large pea.
- Then add the cold juice (with ice if it isn't right out of the fridge), 4 tbsp at a time, into the flour mixture. Pulse a few times or stir with a fork until the ingredients are roughly mixed together. Add another 4 tbsp of cold juice and pulse a few times again, or stir with a fork until the ingredients are roughly mixed together. At this point (if you are using a food processor, transfer the ingredients onto a working surface), try to knead the dough together with your hands. Most likely you'll need to add 1~ 2 tbsp more of cold juice if the dough is too dry to stick together.
- Don't over-work the dough. Stop once the dough comes into a ball. Press it into a flat disk and wrap with plastic wrap. Chill in the freezer for 30 min, or in the fridge for 1 hour before using.