While I have enjoyed EVERYTHING we have made in class, I will say the pie crust was a favorite. They are quick, easy, and so versatile. I've already experimented at home and made them to use for several things. You can use them for sweet pies or savory pies, and even hand pies.
Pie Dough 3-2-1 – Large Batch Yield: 7 lb. 14 oz
(12 – 10 ounce pieces)
Ingredients:
3 lbs. 15 oz Pastry Flour
2 lbs. 10 oz Butter, cold cut into ¼ “ slices
1 lb. 5 oz Cold Water
¾ oz Salt
Preparation:
1. Combine all dry ingredients in mixer bowl, with paddle.
2. Add fats and toss to distribute.
3. On speed 1, mix 15 seconds.
4. Add cold water, all at once, and mix just until dough holds together.
5. Portion and wrap. Chill until firm.
Pie Dough 3-2-1 – Large Batch Yield: 7 lb. 14 oz
(12 – 10 ounce pieces)
Ingredients:
3 lbs. 15 oz Pastry Flour
2 lbs. 10 oz Butter, cold cut into ¼ “ slices
1 lb. 5 oz Cold Water
¾ oz Salt
Preparation:
1. Combine all dry ingredients in mixer bowl, with paddle.
2. Add fats and toss to distribute.
3. On speed 1, mix 15 seconds.
4. Add cold water, all at once, and mix just until dough holds together.
5. Portion and wrap. Chill until firm.