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Welcome to No Frills Kitchen, where cooking with confidence is made simple and easy! Today, we’re going to share a foolproof recipe for a delicious all-butter pie crust, without the need for a food processor. Get ready to impress your loved ones with a flaky and buttery crust that will take your pie to the next level!
Mixing the Ingredients
To begin, gather your ingredients. You’ll need flour, butter, sugar, salt, and ice water. Start by combining the flour, sugar, and salt in a bowl. Whisk them together to ensure even distribution.
Next, take the cold butter out of the refrigerator and cut it into cubes. Add the butter to the flour mixture. Using your fingertips, gently toss the butter to coat it in flour. This step is crucial for achieving a flaky crust.
Continue working the butter into the flour by smashing it with your fingertips. Aim to create small pieces of butter, with the largest being the size of walnut halves and the smallest resembling peas. This variation in butter sizes will contribute to a delightful flakiness in your crust.
Incorporating the Water
Now, it’s time to add the ice-cold water. Pour a bit of water over the flour-butter mixture. Using your fingertips, gently incorporate the water into the dough. Be careful not to overmix or handle the dough too much. You want the dough to hold together easily when squeezed, but it may still look slightly dry.
If you notice any dry spots, add a bit more water and gently mix until the dough reaches the desired consistency. Remember, less is more when it comes to mixing the dough.
Chilling and Rolling
Transfer the dough onto a clean work surface and shape it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least one hour. This resting period allows the flour to fully hydrate and makes rolling out the dough easier.
When the dough has chilled, lightly flour your work surface and place the dough on top. Using gentle pressure, roll out the dough, lifting and moving it around occasionally to prevent sticking. The rolled dough should be slightly larger than your pie plate to allow for overhang.
Lining the Pie Plate
To transfer the dough to your pie plate, carefully roll it around the rolling pin and unroll it into the dish. Avoid stretching or pressing the dough too much. Instead, lift it gently and let it relax into the corners of the dish. This method ensures an even crust without any tears or gaps.
To create a beautifully crimped edge, trim the excess dough using kitchen shears, leaving a slight overhang. Tuck the edges underneath themselves and crimp using your preferred method. Crimping not only adds a lovely touch but also helps anchor the crust to the sides of the dish, preventing it from sliding down during baking.
Final Touches and Baking
Before baking or using the crust according to your pie recipe, chill it in the freezer for at least 30 minutes. This step allows the gluten to relax and ensures a flaky pastry.
Once chilled, your pie crust is ready to be filled with your favorite ingredients and baked to perfection. Whether you’re making a classic apple pie or a savory quiche, this homemade crust will elevate your culinary creations.
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Enjoy creating delicious pies with your homemade pie crust!