Basic Pie Dough
TIME/SERVINGS
Total: 1 hr
Active: 15 mins
Makes: Dough for a 9- to 9-1/2-inch pie plate
By Aida Mollenkamp
This is what is known as a 3-2-1 dough because it is made up of, by weight, 3 parts flour to 2 parts fat and 1 part water. There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example). Try it with our Brown Butterscotch Pie or Tart Cranberry Pie.
What to buy: Take the time to make this dough from scratch—it will lend a flaky butteriness to your pie. Here are some pointers on how to do it right. Of course if you are short on time, go ahead and use a store-bought crust; just get the best you can find.
For some recipes, you’ll need pie weights to line the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans.
Game plan: The dough can be made and baked up to a day ahead of time.
For quicker prep, you can make this dough in a food processor. Combine all dry ingredients and pulse to combine. Add butter and pulse until it is in pea-size pieces. Drizzle in 3 tablespoons ice water and pulse... read more
- Combine flour, salt, and sugar in a large bowl and stir briefly until mixture is aerated. Using a pastry blender or your fingers, cut butter into dry ingredients until it is in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
- Drizzle in 4 tablespoons ice water and mix just until dough comes together. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
- Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes, then use in the pie or tart recipe of your choice.
COMMENTS | ADD YOUR OWN
It's called a 3-2-1 crust but the ratio in the actual recipe is way off. 1 1/2 C. flour should lead to 1 C. (2 sticks) butter and 1/2 C. water, not the 1 stick butter and 4 T. water it calls for.
At first this messed me up, but once I figured out that the ratios in the recipe were off it worked out rather well. 3-2-1 is easy to remember!
3-2-1 by weight, not volume
I take it that this is for the bottom and that I would double this for recipes calling for a top crust. D'accord?
Yes JohnE O, that is correct! You will double the recipe if you are making a double crusted pie.