Join our head baker, Chef Rachel Magaña, in the Ginger and Baker Teaching Kitchen as she shares the best tips and tricks for crimping a pie crust.
Ginger and Baker Pie Dough
Makes enough for one 9” double crust pie
- 10 oz. flour
- 1 Tbsp. sugar
- ½ tsp. salt
- 6 oz. cold butter, cubed
- 1 cup ice water
- ½ tsp. apple cider vinegar
Blend the flour, sugar and salt in a stand mixer using the paddle attachment. Pulse in cold butter chunks until the mixture resembles fine crumbs. (Squeeze the flour mixture together in your hand – if the mixture holds a clump, it’s ready for adding water.)
Pulse in the water, a few tablespoons at a time, until dough forms. You may not need all the water the recipe calls for, or you may need more water than it calls for to form a dough– it all depends on climate and humidity.
Turn dough out onto a lightly floured surface and knead gently until you create a homogenous dough. Divide dough in half and wrap each piece in plastic wrap.
Allow dough to rest in the refrigerator at least 15-30 minutes.
Roll, shape and crimp into desired pie pan.
If par-baking, line the pie crust with parchment paper or a coffee filter and top with pie weights (baking beans, rice, ceramic weights) and bake at 350 degrees for 30-35 until golden brown.