Pie dough has always been the most intimidating thing in baking. It’s really not and shouldn’t be this way.
Number one, stop complicating things. This is ingrained in our brains. Why we do this and where it comes from? I have no idea.
It’s butter, flour and water. Keep it simple.
Remember KISS – Keep It Simple Stupid.
I always say DOTA – Don’t Overthink Things Asshole.
This doesn’t just go for pie dough. Don’t overthink things in general. Nothing gets done that way.
I keep my pie dough simple for three reasons.
1. A simple pie dough can be used for multiple recipes. Including savory.
2. I’m busy.
3. Don’t try to fix what isn’t broken.
A good simple pie dough on hand and you can crank out a pie or empanadas. Maybe even a chicken pot pie.
Better yet. A maple walnut pie. Hint, hint.
One tip I will say that I suggest, just like you’ve been told through the years. Keep your ingredients cold.
Not ice cold but cold. Meaning no you don’t need ice in your water. Water and your butter should come from the fridge.
I usually weigh my water and put it in the fridge for about 30 minutes before I start.
Your flour doesn’t need to be in the fridge. You don’t need vinegar. You don’t need sugar in your dough. That’s all bullshit.
You need these three ingredients and five minutes.
This recipe makes two 9 inch pies or one 9 inch closed pie.
What more could you ask for? I shouldn’t ask that knowing how people are today.
A positive mind will give you a positive life.
3 Ingredient Pie Dough that works
100g cold water
-combine the butter and flour with your hands pinching between your fingers until it looks lumpy sandy. With pea size pieces of butter.
-pour in your water and combine until a smooth dough forms.
-divide in half and wrap in plastic.
Refrigerate for a good two hours before you try to roll out.
This dough will keep in the fridge for a good five days.