Perfect 3-2-1 Pie Crust
Perfect 3-2-1 Pie Crust

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, perfect 3-2-1 pie crust. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips! For some recipes, you'll need pie weights to line the crust so that it doesn't puff up while cooking. I love a rich buttery crust and so always use butter.

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

To get started with this recipe, we must prepare a few components. You can cook perfect 3-2-1 pie crust using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Perfect 3-2-1 Pie Crust:
  1. Prepare 3 cup all-purpose flour
  2. Get 1 cup coconut oil, cold
  3. Take 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

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. I use this recipe more for pies than tarts. If you're not familiar with the difference between a pie and a tart, then let me explain: pies have a crust on both the top and the bottom, while tarts have no crust on top.

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.

The tips to making a perfect pie crust are as follows: Don't overmix your pastry dough —you'll want to blend the butter and flour into pea-sized crumbs. When you're ready to roll out the crust, flour your counter and your rolling pin to keep your pie crust from sticking or tearing. Pie crust dough doesn't like it. When the dough begins to crack around the edges, just use your hands to form it back into the shape of a circle. Now, I hate trimming the pie crust from around the pan, so I usually just tuck the excess dough under the rim… No need to be perfect; just go around the pie pan.

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