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pie dough in a form

3:2:1 pie dough

https://fannyzanotti.com/321-pie-dough/
Adapted from Cecilia Tolone.
This recipe is a wonderful base for all your tarts and pies. It makes for a great dough that's easy to work with, and a crisp and flaky pastry crust that is very versatile. Perfect for both sweet and savoury fillings!
Author: Fanny Zanotti
Prep Time25 minutes
Total Time4 hours 25 minutes
Makes 1.2 kg dough, enough for 3x25cm pies

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.

Notes

As mentioned above, I almost always 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, not unlike a rough puff pastry.