Pie Crust Dough
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|---|
| White flour | 200 g (1½ cups) |
| Salt | ½ tsp |
| Cold butter | 75 g (5 tbsp) |
| Cold water | 3–4 tbsp |
- Category: Basi
- Prep time: 10 min
- Chill time: 30 min
- Total time: 40 min
- Yield: 1 crust
- Difficulty: Easy
Instructions
- Mix flour and salt in a bowl.
- Cut cold butter into small pieces and work into the flour with fingertips until the mixture resembles coarse crumbs.
- Add cold water and quickly form a ball — do not knead.
- Wrap the dough in plastic and chill for 30 minutes.
- Roll out on a floured surface as needed.
Related Recipes
- Pizza Dough (#29)
- Puff Pastry Tomato Cheese (#181)
- Apple Strudel Puff Pastry (#63)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.