3:2:1 Pie Dough
Hey my dudes!
The 3:2:1 pie dough recipe is a classic ratio that every baker should know. I know pie dough can be a bit of a daunting task for some home bakers, but fear not! This recipe that is so easy, you’ll never need another one again. And the best part? There’s no recipe to follow because it’s all about ratios.
So what does the 3:2:1 ratio mean? It’s simple: three parts flour, two parts butter (though you could use vegetable shortening or lard), and one part water. I usually use 600g of all-purpose flour, 400g of butter, and 200g of ice-cold water to make 2 rounds of pie dough that will fit 2 9-inch pie shells. I usually add a couple of large pinches of salt as well because I like salt.
Keep it cold
It is important for the ingredients in a pie dough to be cold because the colder the ingredients, the less likely it is that the butter will melt before the dough is baked. The butter in the dough needs to remain solid so that when it is baked, it creates layers in the dough, which leads to a flaky crust. If the butter melts too soon in the dough-making process, the layers won’t form correctly, and the resulting crust will be tough instead of flaky.
Additionally, using cold ingredients helps prevent gluten formation. Gluten forms when the proteins in flour come into contact with water and are mixed together. While gluten is desirable in bread, it can make a pie crust tough and chewy. By using cold ingredients and mixing the dough quickly, you can prevent gluten from forming and ensure that your crust is tender and flaky.
Grate your butter
The first step in making this dough is to start with the butter. Make sure it’s cold from the fridge. My favorite way is to grate it on a box grater using the large hole side but you could cut it into cubes. If it’s a hot summer day and you’re worried about the butter softening too much as you grate it, pop it into the fridge for an hour after you grate it to let it chill again.
All together now!
Next, mix the grated butter and flour together. This goes incredibly fast because the butter is already grated. You want the bits of dough to be size of large peas. Then, stream in your cold water. It must be cold! Mix until you have a shaggy dough. I usually end up using less than the 200g of water. Pour in about 100g and go from there. Do not wait for it to be wet or sticky, as this will make the dough tough and difficult to work with.
Once you’ve mixed the dough, wrap in plastic or cover in some way and refrigerate it for at least one hour to let it relax. Overnight is best for the dough to fully rest and chill but sometimes you want pie sooner rather than later so an hour is the minimum. After the dough is cold, use it however you wish.
When to use
This dough can be used for all kinds of pies, both sweet and savory, as well as quiches. If you want a sweeter crust, you can add a tablespoon or two of sugar. For a quiche crust, add some more salt and maybe black pepper.
The best part about this recipe is that you can experiment with it and have fun! Don’t be afraid to get creative and try different variations. This recipe is the perfect base for all your pie baking needs.
Making a 3:2:1 pie dough is so easy you’ll never need another recipe. With just a few simple ingredients and some careful mixing, you can have a delicious pie crust that will impress all your friends and family.
3:2:1 Pie Dough
Ingredients
- 600 g all-purpose flour
- 400 g cold unsalted butter grated or cubed
- 200 g ice-cold water
- 2 large pinches of salt optional
Instructions
- Start by grating or cubing the cold butter and putting it in the fridge while you measure out the other ingredients.
- In a large bowl, mix the flour and salt together.
- Add the cold grated or cubed butter to the flour mixture and quickly mix it together with your hands or a pastry cutter. The mixture should resemble large beans.
- Stream in the ice-cold water while mixing the dough with your hands or a spatula. Mix until the dough comes together in a shaggy mass. Do not overmix or wait for the dough to be wet or sticky.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour, or overnight for best results.
- Once the dough has chilled, roll it out on a floured surface to the desired thickness and use it in your favorite pie recipe.
Video
Notes
For a savory crust, add herbs, spices, or grated cheese to the flour mixture.
Make sure all your ingredients are cold for best results.
Do not overmix the dough or wait for it to be wet or sticky, as this can make the dough tough and difficult to work with.