Snapguide

How to make buttery pie crust dough

Use this recipe for my peach crème fraîche guide :) (Peach crème fraîche pie guide coming soon)

21
STEPS
INGREDIENTS
Make your butter super cold, but not frozen. I dunked mine in ice for a little bit.

Make your butter super cold, but not frozen. I dunked mine in ice for a little bit.

Gather dry ingredients into large bowl.

Gather dry ingredients into large bowl.

Mix it up.

Mix it up.

Cut up your butter.

Cut up your butter.

Into small cubes. The smaller they are cut, the easier they will be to work with.

Into small cubes. The smaller they are cut, the easier they will be to work with.

Put your butter into your bowl. Use a pastry/dough blender or, in my case, use a knife and fork to cut up the butter into pea sized pieces while working them into dry ingredient mixture.

Put your butter into your bowl. Use a pastry/dough blender or, in my case, use a knife and fork to cut up the butter into pea sized pieces while working them into dry ingredient mixture.

When your butter pieces are pea-sized, knead the dough gently. Slowly drizzle ice cold water in as you do this process until you get a nice consistency.

When your butter pieces are pea-sized, knead the dough gently. Slowly drizzle ice cold water in as you do this process until you get a nice consistency.

Divide your pie crust if you doubled or tripled the recipe like I did.

Divide your pie crust if you doubled or tripled the recipe like I did.

Wrap them in seran wrap and refrigerate for at least two hours before using them.

If you double the recipe, you can have a pie crust and enough for pie cover.

  • 1.0 Stick of unsalted butter
  • 1/4c Flour
  • 1/2tsp Salt
  • 1/2Tbsp Granulated sugar
  • 150.0ml Ice cold water (without the ice)