The pie crust is a neutral and very versatile dough that is usually used for the base of famous American cakes such as Apple Pie and Cherry Pie. It is a kind of buttery and crumbly shortcrust pastry, suitable for both sweet and savory recipes. Its strong point lies precisely in its great elasticity: pie crust is difficult to break, it stretches easily and it is possible to play with shapes and weaves. Pie crust is also ready in no time and it requires only half an hour of rest in the refrigerator. So let’s find out how to make a homemade pie crust by following our instructions step by step and use it as a shell of delicious and creative fillings.
Collect the type 00 flour in the bowl of a planetary mixer and add the cold butter, cut into cubes (1).
Mix the granulated sugar and fine salt, then pour them into the mixer (2). Mount hook k to your machine and start mixing, until you get a sandy mixture similar to that of shortcrust pastry.
Collect the water in a bowl, pour the apple cider vinegar (3) and mix for a few seconds.
Add the liquids in the planetary mixer (4) and continue to knead for a few minutes, until you get a firm and homogeneous dough.
Form a ball (5), wrap it in a sheet of cling film and let it rest in the refrigerator for 30 minutes.
After the resting time will be elapsed, divide the dough in half (6).
Sprinkle the work surface with a little flour and roll out the dough with the help of a rolling pin (7).
Grease and flour a 22 cm diameter mold and then transfer the pastry inside (8). Cut out the excess edges with a knife. Prick the bottom with the tines of a fork and cover with a sheet of parchment paper and then some dried legumes; bake at 180 degrees C and cook for about 20 minutes.
After the cooking time will be elapsed, take the pie crust out of the oven (9) and then stuff it to taste (9).
The raw pie crust dough can be stored in the refrigerator for 1-2 days, well wrapped with a sheet of cling film.