Make it, then take it: 3…2…1 Pie Dough

Now that you have a PieBox™  you’ll need to make a pie to take somewhere! 

The underdog in pie is the buttery, flaky crust. People often fear pie dough, which is understandable, it can be tricky.  We are here to change that. Now, this isn’t great Aunt Millie’s secret pie dough recipe, but it is a basic formulation - and the one that we use at PieBox all of the time.  

3 oz of flour (3/4 cup) 

2 oz butter (1/2 stick) 

1 oz of water ( 2 tablespoons)  

Yes, it is that simple -  remembering the numbers 3, 2, 1. This formula is enough for one pie shell. If you want to add a lattice or top shell, guess what… you just double it to 6, 4, 2. We always recommend making a little extra dough, just incase.. 

Pie dough can be made the good old-fashioned way, by hand. But it can be also made using a food processor. Either way, the butter needs to be cut in to small chucks and cold. The water needs to be cold too.

If making dough by hand, combine the butter with the flour and use your fingers to press it into the flour. You can also use a pastry blender. When the flour looks mealy, add the water and stir with a wooden spoon, until a ball is formed. Press down into a disk, wrap in plastic and refrigerate for 25 min. 

If using a food processor, add the flour, then drop in the butter and pulse for about 20 seconds. Add the cold water, say some magic words and presto-chango, you have pie dough. Take it out of the food processor, press it into a disk, wrap in plastic and refrigerate for 25 min. 

When it’s time to make that delicious pie, just roll out the dough onto a floured table and transfer into a pie pan. 

See, not so scary afterall. Questions? Just ask, we promise we’ll answer: 

ALB - PieBox Pastry Chef