I recently stumbled upon a new-to-me pie dough recipe thanks to the talented American baker, Cecilia Tolone, who has made Stockholm her new culinary playground.
Cecilia, who previously worked as head pastry chef at the 3-Michelin-starred restaurant FrantzĂ©n, has since embarked on her own culinary adventures, which she chronicles in short vlogs. For one of her latest dinner parties, she made charming VĂ€sterbotten cheese quiches, baked in mazarin tartlet pans. The dough? A 3:2:1 pie dough that she calls “a classic ratio that every baker should know”. Of course, I can only agree.
What struck me about this dough is its remarkable simplicity. The 3:2:1 ratio – with three parts flour, two parts fat, and one part water – creates a dough that is easy to work with and makes for a flaky pastry crust. It is also immensely versatile – add a couple of tablespoons of golden caster sugar when making a sweet tart, or maybe some finely chopped herbs and a handful of grated cheese for a quiche.
Oh yes, the possibilities are endless!
Of course, I couldn’t help but draw a comparison with a French classic, and perhaps the very first recipe my grand-mĂšre ever taught me: pĂąte brisĂ©e.
Now, don’t get me wrong, pĂąte brisĂ©e will always have its unreachable first-love status, with its indulgent, buttery flavor and delicate texture. But this 3:2:1 pie dough offers a simplicity that can’t get matched – and no eggs to separate!
| Ingredients | Pùte Brisée | 3:2:1 Pie Dough |
|---|---|---|
| Plain Flour | 100% | 100% |
| Salt | 1-2% | 1-2% |
| Butter | 50% | 67% |
| Egg Yolks | 8% | 0% |
| Water | 25% | 33% |
This pie dough felt slightly flakier compared to pĂąte brisĂ©e. Let’s have a look at a few points:
– fat content: the higher fat content in the 3:2:1 pie dough (67% fat) compared to pĂąte brisĂ©e (50% fat) contributes to a flakier texture. The fat creates pockets of air when it melts during baking, resulting in more layers.
– water content: pĂąte brisĂ©e (25% water+8% egg yolks – for reference, egg yolk contain 45-50% water) has a slightly lower water content than 3:2:1 pie dough (33% water). This could explain why pĂąte brisĂ©e feels shorter and crumblier, as gluten development is reduced.
– mixing technique: the mixing technique used for the 3:2:1 pie dough, which involves letting the butter in larger pieces, is one I will apply to pĂąte brisĂ©e in the future. Often, I will give the dough a single turn – when it isn’t quite a dough yet, more like a lumpy, floury mess -, as I find that it helps the dough come together and creates the flakiest pastry.
3:2:1 pie dough
Notes
Ingredients
- 600 g plain flour
- 400 g cold salted butter
- 1/2 tsp sea salt
- 200 g ice-cold water
- butter extra to butter your tart pan
Instructions
- Start by grating the butter onto a piece of baking paper. it is easier to do so if the butter is really cold. Set aside in the fridge - or better yet, in the freezer - while you get on with the rest.
- In a large bowl, mix the flour and salt together.
- Add the grated butter to the flour mixture, and quickly mix it together using your hands. The mixture should be very coarse.
- Add in the water, and mix until the dough just comes together. It should feel dry and lumpy.
- Form the dough into a ball - sometimes, I will give the dough a single turn before it even comes together, read note above.And wrap in clingfilm. Chill in the fridge for at least one hour, or even better, overnight.
- Once the dough is cold, generously butter your tart/pie pan and set aside. Lightly flour your work bench, and roll the dough out to the desired thickness. Line your prepared pan.
- Chill in the freezer while you pre-heat your oven. This dough bakes beautifully at 200°C/fan 180°C.
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