Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, perfect 3-2-1 pie crust. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Perfect 3-2-1 Pie Crust is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Perfect 3-2-1 Pie Crust is something which I’ve loved my entire life.
Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to Recommended Reading: Pie and Tart Dough - detailed instructions by Helen of Beyond Salmon. Making a Perfect Pie Crust - by Pastry Chef Shuna. Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
To begin with this particular recipe, we must prepare a few components. You can cook perfect 3-2-1 pie crust using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Perfect 3-2-1 Pie Crust:
- Make ready 3 cup all-purpose flour
- Get 1 cup coconut oil, cold
- Take 1 cup butter, cold
- Get 1 cup ice water
- Get 2 tsp sugar
- Take 1 tsp vanilla extract
- Get 1/2 tsp cinnamon
- Take 1/2 tsp nutmeg
Making the Perfect Pie Crust is easy with this step by step tutorial. The results are a perfect crust every time. And all perfect pies start with a perfect pie crust. That is what makes pie crusts so intimidating.
Instructions to make Perfect 3-2-1 Pie Crust:
- Cut butter into 1/2" cubes, placing them on a plate in the freezer for about 5 minutes.
- In a large bowl, lightly knead together flour, butter cubes, and coconut oil with your hands. Do not overwork the dough, as it is necessary to keep the butter and coconut oil as solid and cold as possible. If at any point the fats start to melt, immediately place dough in the freezer until cold, then work in a small handful of flour and try again.
- Add sugar, nutmeg, cinnamon, and vanilla, and knead lightly.
- Add ice water a tablespoon at a time, gently incorporating it into the dough until it has a firm, but slightly malleable consistency.
- Form a ball with the dough and wrap it in plastic wrap. Place in freezer for 20 minutes. Do not rush this process. Wait it out.
- Lightly flour a countertop and remove dough from freezer and plastic wrap.
- Divide dough in half. One half will be the bottom crust, the other will be your lattice top. With a rolling pin, separately roll each half to about 1/4" thick, and roughly 12" in diameter.
- Place one of your two halves into an ungreased 9" pie pan, trimming the overage with a knife. Crimp edges of crust against the lip of the pie pan with a fork.
- Cut the other half into 3/4" strips. Once you fill your pie with whatever filling you like, lay these strips across the top of your pie and brush with an egg yolk and coarse sugar if desired. Cooking time and temperature depends on the exact filling of your pie, but is generally 350° for 45-50 minutes for fruit pies.
The perfect pie crust is both tender and flaky. It is tender enough to bite easily and it is also flaky so that distinct layers of dough are clearly visible. Follow the double pie crust recipe through placing the bottom crust in the pie plate. Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
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