08/12/2025
👉🏻 Homemade Pie Crust
INGREDIENTS
* 2 and 1/2 cups (325 g) all-purpose flour
* 1 tbsp sugar, optional (only add this in if you're making a sweet pie and like a light hint of sweetness to your dough)
* 1/2 tsp salt
* 2 sticks (230 g) cold unsalted butter
* 4 to 8 tbsp (60 to 120 ml) ice-cold water
INSTRUCTIONS
1. Cut the butter into the flour. In a food processor, add in the flour, salt, and sugar (if using sugar) and pulse once to combine. Dice the cold butter and add it to the food processor and pulse 1-2 times or until the butter turns into pea-sized crumbs coated in flour.
2. Make the pie dough. Immediately transfer the flour mixture into a bowl, then add in the water 1 tbsp at a time and mix until a dough comes together. You want the butter to still be visible and not fully melted into the dough or the crust won’t turn out flaky (the bits of butter here and there create flakiness).
Avoid overworking your pie crust as it may cause the butter to warm up too much. If you find that the dough is sticky, sprinkle in some extra flour. If you find it’s too dry, wet your hands and keep kneading.
3. Chill. Form the pie dough into two 1-inch (2-5 cm) disc, wrap in plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days.
4. Roll out the discs separately. Remove the first disc from the refrigerator, sprinkle your work surface with flour, remove the plastic wrap and begin rolling out the dough using a rolling pin. Start from the center and work your way out in all direction, turning the dough from time to time to create an even 12-inch (30 cm) disc to fit a 9-inch (23 cm) pie dish.
You may flip the dough a few times to make sure it doesn’t stick and add more flour if you find it’s sticking. Place the dough into your pie dish and use a fork to create dots in the bottom of the crust. Begin rolling out the second disc when ready to top the pie with it.
5. Bake, if necessary. Whether you pre-bake, fully bake or not bake the crust depends on the pie you’re making. Pre-baking the pie crust before adding the filling (blind-baking or par-baking) promotes a flaky crust that won’t turn soggy as the dough has the chance to set before a moist filling is added but is only necessary for pies with wet fillings such as Pumpkin Pie or Sweet Potato Pie.
To blind bake, add a layer of parchment paper to the pie crust, place the pie weights or rice on top and bake at 350F (180C) for 10-15 minutes or until the edges begin to brown.
To fully bake (for no-bake pies such as Banana Cream Pie), bake for 15-20 minutes. If you don’t need to bake it at all, simply add your desired filling.
👉🏻 Homemade Pizza Dough
Ingredients
* 1 teaspoon active dry yeast
* 1 teaspoon granulated sugar
* 1 cup lukewarm water 105 °F-110 °F
* 2¼ cups all purpose flour 320 grams
* ¾ teaspoon salt
* 1 tablespoon olive oil
Instructions
1. Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes.
2. Sift the flour in the bowl of a stand mixer.
3. Add the yeast mixture and combine roughly with a sturdy wooden spoon or your stand mixer. The dough will have a "ragged" look. Let it stand for about 1 minute for the flour to hydrate.
4. Add the salt and the oil.
5. Attach the dough hook and knead for about 5-6 minutes. Dough pulls away from the sides of the mixing bowl when done.
6. Alternatively, can be kneaded by hand.
7. The dough can be used the same day, refrigerated or even frozen. Refer to the detailed explanation in the text.
👉🏻 Croissant Dough
Ingredients
* 625 g all-purpose flour
* 10.5 g active dry yeast
* 312.5 ml warm milk
* 37.5 g granulated sugar
* 12.5 g salt
* 312.5 g unsalted butter cold
* 5 eggs beaten (for egg wash)
Instructions
1. Activate the yeast: Mix warm milk with yeast, let it sit until frothy.
2. dough: Combine flour, sugar, salt, add yeast mixture, mix until dough forms.
3. Knead dough: Knead until smooth, elastic.
4. Chill dough: Wrap, refrigerate for at least 1 hour.
5. Prepare butter: Pound cold butter into flat rectangle, chill.
6. Laminate dough: Roll out dough, place butter, fold, roll, repeat 2 more times.
7. Shape croissants: Roll out dough, cut into triangles, roll tightly.
8. Proof: Let croissants rise until doubled in size.
9. Bake: Until golden brown, about 15-20 minutes.
👉🏻 Homemade Puff Pastry Dough
Ingredients
* 2 cups all-purpose flour
* 1 tsp salt
* 250 g unsalted butter frozen
* 2/3 cup water ice cold
Instructions
1. Prepare all ingredients for the puff pastry dough.
2. Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
3. Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
4. Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
5. Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don’t overwork the butter streaks – the dough should have a marbled effect.
6. Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. The pastry dough should be about 1/4 inch thick. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!
