Granny Moss 1 2 1 2 Pie Crust
Discover the timeless charm of the "Granny Moss 1 2 1 2 Pie Crust," a foolproof recipe that strikes the perfect balance of buttery flakiness and ease of preparation. With just four simple ingredients—flour, butter, ice water, and salt—this pie crust recipe is as close to perfection as it gets. The 1:2 ratio of butter to flour ensures a luscious, melt-in-your-mouth texture, while the use of chilled ingredients makes for effortlessly flaky layers. The dough comes together in mere minutes, requiring only light mixing to preserve its tender consistency. Ideal for both sweet and savory pies, this versatile crust can be rolled out for single or double-crust creations. It’s a home baker’s dream, delivering professional-quality results with minimal effort. For best results, chill the dough thoroughly for easy handling and a beautifully crisp bake. Whether you're crafting a fruit-packed pie or a savory quiche, this recipe is sure to become your go-to pastry base for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 1 cup Ice water
- 0.5 tsp Salt
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt to ensure even distribution.
Cut the unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape each into a flat disc, and wrap them in plastic wrap.
Chill the dough in the refrigerator for at least 1 hour to allow the butter to firm up and the gluten in the flour to relax.
When ready to use, lightly flour your work surface and rolling pin. Roll out one dough disc into a circle about 12 inches in diameter and 1/8-inch thick for a 9-inch pie dish.
Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.
Repeat the rolling process with the second dough disc if making a double-crust pie or save it for another recipe.
If blind baking, chill the prepared crust for an additional 15 minutes in the freezer before baking according to your pie recipe instructions.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
