It’s finally pie season! I have been waiting for this for months and the funniest thing is, I’ve been ready with a recipe for a while now, but between not being in one place and not having access to any seasonal fruit, it’s been hard! But finally, here is my recipe with full proof formulas for making the perfect pie dough!
My biggest hurdle is living in a small town and struggling with a lack of fresh produce. Now, whenever I visit my Mom or drive down home to the city, I’m able to pick things up, but you have no idea how quickly things rot in India! It’s not even like I can nip out to the market and check what’s fresh- It’s a small town in India, I have someone who goes and does the local grocery shopping daily and I’m at their mercy on what they bring back. I could just about pull my hair out in frustration most times!
But I guess that’s what makes life interesting, how we overcome our challenges and come out on the other side.
Now, let’s get down to pie making!
I know it can seem intimidating, but pies are actually very simple and fun to make once you’ve got these two magic formulas that help you to make enough pie dough to fit any pie pan/plate without a recipe! And no leftovers! Now, that’s a winner in my book any day.
I came across this ratio at co+op stronger together and found it so incredibly helpful! I’ve used it many times since and my pie dough comes out perfectly every time!
Ready for the magic formulas?
3: 2: 1
Flour: Fat: Water
1 ounce of dough= 1 inch of pan
I know we’re not all math geniuses, however, this calculation is pretty straightforward.
Stick with me, I’ll walk you through it.
The 3:2:1 ratio is made up of 3 ingredients when added together make up 6 parts (3+2+1=6).
Say you’ve got a 10 inch pie plate that would mean that
10 inches of pan= 10 ounces of dough.
That means we require 10 ounces made up of 6 parts, which leads us to:-
10 ounces/6 parts= 1.67 ounces/part
Going back to the 3:2:1 ratio:
3x 1.67= 5 ounces of flour
2x 1.67= 3.33 ounces of fat
1x 1.67= 1.67 ounces of water
There you have it!
If you want a top crust for you pie, then remember to double the size of the pie plate. Instead of 10 inches it would be 20 inches of pan= 20 ounces of dough.
Which would be:
20/6= .33 oz
3x 3.33= 10 oz
2x 3.33= 6.67 oz
1x 3.33= 3.33 oz
The ratio I used for the recipe below!
When deciding what fat to add to the flour, it could be just unsalted butter or just shortening or a combination of both!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
Easy pie crust recipe with a simple formula you can use to make enough pie dough to fit any pan! No more leftovers!
- 283/ 10 gms/ounces all purpose flour
- 190/ 6.7 gms/ ounces butter/shortening
- 94/3.3 l/ounces cold water
- 1/4 tsp salt
Add salt to water before placing it in the refrigerator as this helps it cool down quicker.
In a large bowl, add the flour and chopped cold butter. Make sure the butter is cold! Using a pastry blender or two knives, cut butter into the flour until butter is pea-sized and coated in flour. Get your hands in there and make sure that all the flour is coated.
Slowly pour water a little at a time, and mix together with your hands just until it comes together. Don't knead it, just bring it together to form a ball of dough. You should still see some bits of butter.
If making a double crust pie, then divide in two and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. If you're in a hurry, then 15 minutes will be enough. You can also make it a couple days ahead and keep it refrigerated.
Unwrap, place on floured surface and roll out, dusting flour over the dough if sticky. Keep flipping the dough over and turning it 90º to keep it from sticking.
Once rolled out in a circle of desired size, using a pastry brush, brush off excess flour that may be on the dough.
Fold it in half and then into fourths, lift carefully and transfer to pie plate and open up.
Using thumb and index finger, crimp the edges or press gently into pie plate edges.
Place prepared pie plate in the refrigerator while you roll out top crust or prepare the filling.
- Do not knead when first putting the dough together as this will form too much gluten and you'll have a tough crust instead of a light, flaky one.
- There will still be little pea sized blobs of butter once you've rubbed the flour into the butter and added the water, this is good. It helps add flakiness to the pastry.
- VERY important that the butter is cold. not room temperature, COLD.
- When cutting off excess dough after placing in pie plate, always leave about 1 inch of extra overhang as the dough will shrink when it is baked. You can crimp it along with the top crust once you've added the filling.
- Blind baking is usually required when the filling is liquid or when making quiches. Blind baking is when you bake a pie, covered with parchment and filled with pie weights/dried beans- to prevent the pastry from rising for about 20 minutes. It is then baked further without the parchment paper and pie weights until golden brown.
- When baking fruit pies, just fill raw pie crust with fruit and pop into oven. You can tent the pie with aluminium foil if it browning too quickly until your pie is cooked.
- If adding a full top crust, always remember to carve a couple slits to let steam out while it is baking, otherwise pastry will become soggy.
- Best of all, HAVE FUN!