Steps to Make Gordon Ramsay Basic 3-2-1 Pie Dough

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, basic 3-2-1 pie dough. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt. The easiest pie dough recipe you'll find. It works for pies both sweet and savory—and it's as easy to remember as it is to produce.

Basic 3-2-1 Pie Dough is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Basic 3-2-1 Pie Dough is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have basic 3-2-1 pie dough using 5 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Basic 3-2-1 Pie Dough:

1. Take 300 g all-purpose/plain flour
2. Get 200 g butter
3. Get 100 g (100 ml) ice water
4. Take 2 pinches salt (if using unsalted butter)
5. Get 10 g (2 tsp) sugar - optional for a hint of sweetness

There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use. If your pie dough splits and is not cohesive more shortening or water will bind it for rolling pie dough. If you want to get a little fancy with it, after you have positioned your dough on top of your pie, you can brush the strips with butter and sprinkle it with sugar. Roll out dough, and put in a pie plate.

Steps to make Basic 3-2-1 Pie Dough:

1. Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt.
2. Cut chilled butter into small cubes and add to flour. Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy.
3. Mix in the sugar if using. Then gradually mix in the ice water until the dough start to come together.
4. On a floured surface knead dough briefly until it forms a smooth ball.
5. Wrap each ball and refrigerate for at least 1 or 2 hours. You can also make ahead and keep in the fridge up to 1 week before using.
6. Roll out when ready to get baking! On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin.
7. Divide into two equal pies if you made the full recipe.
8. Roll out a little, lift and turn it a quarter turn and roll out more. Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle.
9. Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan). I used a big bowl as a stencil to cut out.
10. Here it is after cutting.
11. Gently lay the trimmed crust into your pie dish and fold over the excess edges. You can make a crimping pattern or use a fork pattern the edges.
12. If you don't need to blind bake, go ahead and add your filling and stick it in the oven!
13. To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans. Bake at 425 F/210 C for 10 minutes or until slightly golden.

If you want to get a little fancy with it, after you have positioned your dough on top of your pie, you can brush the strips with butter and sprinkle it with sugar. Roll out dough, and put in a pie plate. Fill with desired filling and bake. This tip is for Adtrent who has problems rolling out pie dough. On the surface you plan to roll out your pie dough, take a clean wet cloth, wipe the surface and IMMEDIATELY BEFORE IT DRIES, sprinkle flour over and rub it around.

So that’s going to wrap it up with this special food basic 3-2-1 pie dough recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!