Homemade Pie Crust

  

This homemade pie crust is for sweet pies, tarts, and galettes. Make this all-butter homemade crust! It’s simple to make and will pair wonderfully with any of your gourmet desserts.

Sweet Pie Crust

Ingredients:

350g (2 1/2 cups) plain flour (all-purpose flour), plus extra for dusting 

1/2 teaspoon kosher salt

1 tablespoon granulated sugar (or you can use granulated Stevia) 

1 teaspoon apple cider vinegar (or lemon juice) 

120ml (1/2 cup) cold water, (plus 1 tablespoon, if needed) 

2 sticks unsalted butter (226g), chilled (*frozen* works best)

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Yield: This pie dough makes 2 standard pie crusts or one large pie crust for a deep tart dish or large galette.  

Special equipment: A standing mixer, dough hook, and a silicone spatula (optional) 

Prep:

On a flat working surface, tear two pieces of cling film (or wax paper), make sure it is enough to make a large wide square. (This will be used to wrap the ball of dough). Leave it on the working surface to use for Step 3.

Method: 

1. In the bowl of a standing mixer with the dough hook attached, use a box cheese grater and grate the butter in shreds (or use a sharp knife to cut the butter into tiny cubes). Next, using a sharp knife, cut the shortening into tiny chunks, then add it to the mixing bowl.  
2.  Add about three-quarters of the flour, salt, and sugar to the mixing bowl. Mix on low speed for 1 minute. As it’s mixing add in the apple cider vinegar, and gradually add in the rest of the flour. Now, increase the speed to medium, and slowly pour in cold water. Mix it until a dough forms and the sides of the bowl are clean (it may look a bit loose, but do not worry). Make sure to scrape any excess from the bottom and sides of the bowl with a silicone spatula. * You may or may not need to use a tablespoon more of cold water or flour)
3. Turn out the dough onto your prepared cling film. With your hands form the dough into a large round ball. Wrap the dough securely, and refrigerate for at least one hour before rolling it out. 

4.  When you are ready to roll out the dough, take it out of the refrigerator. On a generously flour-dusted working surface, roll out the dough. It should be smooth the more your work with it. Do not overwork the dough. Add more flour, if needed (anywhere from 2 tablespoons to 4 tablespoons) until you get a smooth dough. Next, proceed to use your dough however you are planning to use it in your recipe.

Notes:

If you want to freeze the dough to use later, you can store it in the freezer for 3 – 6 months, when you are ready to use the dough, take it out of the freezer and let it rest for 30 – 45 minutes before using.

Recipe by Madison b. Siobhan of FASHION TALES BLOG.