Happy “Pi” Day. Let’s Talk Pie Dough

Baking is not just an art. It’s a wonderful world of math and science. Yes it is true. Even if you dont see yourself as a mathmetician, a good understanding of ratios can turn you into a queen or king of confections. Baking and formulating good recipes require a balance of ratios!

Pie crust can be balanced with a 3-2-1 ratio. Use this principle based upon weight. (FLOUR:FATS:WATER). Flour is your first ingredient. You will then add fat to your flour then water. I like to use ice cold water and cold cubes of butter to make the crust flaky. When you begin to incorporate the first 2 ingredients it should have a cornmeal texture. Add in your salt and sugar. You will then add the water.

1 cup flour (8 oz) –variation in flour as it can weigh 6oz per cup.

1 stick butter (4oz)

1/4 c Water (2oz) which is 4 Tbsp

Salt and sugar added to your taste. I generally use 1/4tsp salt and 1 tsp of sugar.

Give or take you may need to add in a little more flour to have the perfect texture and not sticky. The better your ingredients the better the taste! Manipulate the dough as little as possible to get the right consistency. Incorporate ingredients but don’t overmix.

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