How to Make Pie Crust by Hand - Great for Pies & Quiches

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (cold, cut into small cubes)
• 1 Egg Yolk (room temperature)
• 2 tablespoons Cold Water (add gradually)
• 1 pinch Salt (fine sea salt)

Instructions

1. Create a flour volcano

   Place the flour in a mixing bowl and shape it into a mound, leaving a well in the center.

   Time: PT2M

2. Add wet ingredients

   Into the well add a pinch of salt, the egg yolk, and the cold water. Using your fingertips, gently mix until the yolk and water are fully incorporated with the flour.

   Time: PT3M

3. Incorporate the butter

   Add the cold butter cubes to the bowl. Sprinkle a little extra flour over the butter, then use your hands to squeeze and press the butter into the flour, adding a pinch of flour each time you feel the dough becoming too sticky. Continue squeezing and folding until the dough begins to pull away from your fingers and forms a cohesive ball.

   Time: PT5M

4. Form and wrap the dough

   Gather the dough into a flat disc, patting away excess flour with the scraper. Wrap the disc tightly in plastic wrap.

   Time: PT3M

5. Chill the dough

   Place the wrapped dough in the refrigerator for at least 2 hours. This relaxes the gluten and firms the butter.

   Time: PT2H

   Temperature: 4°C

6. Bring to working temperature

   Remove the dough from the fridge and let it sit on the countertop, still wrapped, for 30–60 minutes until it softens enough to roll.

   Time: PT30M

7. Clean up

   Wash the bowl, scraper, rolling pin, and any surfaces that were used.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

1 g