Pie Crust should have been my first post considering the title of this blog is the lists of ingredients I use! But at long last, here’s a stand-alone recipe for my favorite crust!
- 1 1/4 cups all-purpose flour
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons ice water (more if needed)
I used to use a pastry blender, which is amazing! However, I could never get the texture that I wanted and usually didn’t have a lot of time to spare for it, so I ended up getting a food processor and use that instead.
- Pulse the flour, sugar, and salt together until you get a good mix
- Add in the butter and pulse again until you get a coarse meal with no large chunks remaining
- Add in the ice water- it MUST be ice water to get the right consistency- and pulse until the dough can hold together when you squeeze it
- Roll dough into a large ball and place on a floured surface
- With a rolling pin, roll out ball until it is 3/4″ thick
- Wrap tightly in plastic for at least an hour (I usually keep it refrigerated overnight or throughout the workday)
- Roll out dough into a 14″ circle on parchment paper
- Place into pie pan, press down into the bottom, and cut off excess so that the edge has a 1″ overhang
- Fold overhang under itself, press together, create scalloped edge with forefingers and thumb
- Refrigerate again (at least 1 hour)
- If you’re needing 2 crusts, just double the recipe then in step 4, split into 2 separate balls
- Bake according to recipe
- When filling crust, it helps to prebake at 375 degrees for 10-15 minutes depending on recipe and filling
- For savory recipes, keep the sugar and salt at the same level, it adds a nice contrast
- For sweet recipes, depending on your tastebuds (personally, I am highly sensitive to sodium so a little salt goes a long way with me), you can replace the salt by doubling up on the sugar!