Recipe of Homemade Perfect 3-2-1 Pie Crust

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, perfect 3-2-1 pie crust. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pie Crust Recipe Baking Tutorial Demonstration: How to Make Tender, Flaky Pie Crust. Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips! Try it with our Brown Butterscotch Pie. There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example).

Perfect 3-2-1 Pie Crust is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Perfect 3-2-1 Pie Crust is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have perfect 3-2-1 pie crust using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Perfect 3-2-1 Pie Crust:

1. Get 3 cup all-purpose flour
2. Prepare 1 cup coconut oil, cold
3. Make ready 1 cup butter, cold
4. Get 1 cup ice water
5. Prepare 2 tsp sugar
6. Make ready 1 tsp vanilla extract
7. Take 1/2 tsp cinnamon
8. Take 1/2 tsp nutmeg

This pie crust is flaky, delicious and so easy to make. Whether you have a Food Processor or not, you can easily make a perfect pie crust that'll make all your Every delicious homemade pie starts with a great pie crust! This post is going to be pretty long because I want to make sure I share every tip and. The perfect pie crust is both tender and flaky.

Steps to make Perfect 3-2-1 Pie Crust:

1. Cut butter into 1/2" cubes, placing them on a plate in the freezer for about 5 minutes.
2. 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.
3. Add sugar, nutmeg, cinnamon, and vanilla, and knead lightly.
4. Add ice water a tablespoon at a time, gently incorporating it into the dough until it has a firm, but slightly malleable consistency.
5. 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.
6. Lightly flour a countertop and remove dough from freezer and plastic wrap.
7. 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.
8. 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.
9. 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.

This post is going to be pretty long because I want to make sure I share every tip and. 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. This perfect pie crust recipe originally comes from the America's Test Kitchen cookbook where they call it their "Basic Crust".

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