Скачать или смотреть PIE DOUGH HACK

If you’re intimidated by making your own pie dough, don’t be. It’s not as tricky a process as some would have you believe. My recipe calls for just two ingredients and a touch of water. The key step is to make sure both your butter and flour are frozen.

It takes just seconds to grate a frozen stick of butter with a food processor which will deliver a flaky, tender crust you’ll want to eat over and over again.

As always, make sure to check the quality of all of your ingredients before you buy them. We have a Quality Score and an in-depth background report on hundreds of thousands of brands to help you make the best decision for you and your family.

INGREDIENTS

12.5 ounces all-purpose flour, frozen

2 sticks of salted European style butter (at least 82% butterfat), frozen

½ cup of ice water


DIRECTIONS

Using the grating blade of a food processor (or a hand grater and a whole lot of elbow grease) grate the frozen butter into the flour.

Add 4 tablespoons of ice water and pulse until the mixture starts to resemble cornmeal.

Pinch a clump of the mixture together. If it crumbles add more water, one tablespoon at a time, until the mixture forms a dough when pinched.

Lightly flour your work surface and transfer the dough to that surface. Press the dough into a ball and then separate in half.

Shape into 2 discs about 6 inches wide, cover in plastic wrap and refrigerate for at least 30 minutes before rolling it out.

Use the refrigerated dough within three days. You can store the dough in the freezer for up to 3 months, as long as you cover the discs tightly in plastic wrap and seal them in a freezer bag.

You can make the dough vegan by substituting the butter for frozen vegetable shortening and adding 1 teaspoon sea salt to the mixture.

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