Pie Crust

• Serves: 1 9-inch double crust pie
• Source
• Contributor: MikeCrute
• Alternatively: Pie Shells

The real key to this crust is to not over-work it so the butter remains in small chunks, that will give a flaky crust. Too much handling and you'll melt the butter into the dough and it'll be tough.

Ingredients

• 2 1/2 cups (325g) all-purpose flour
• 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt
• 1 tablespoon sugar
• 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water, or more as needed

Instructions

1. Add dry ingredients to bowl, stir to combine.
2. Add butter cubes, toss or stir to coat with flour.
3. Cut the butter into the flour with a pastry blender, working mixture until the dough is crumbly with pea-sized pieces of butter.
4. Slowly add ice water and mix just until the dough starts to hold together, don't make it too sticky.
5. Place dough on floured surface, roll into a ball, split, flatten into two discs, cover in plastic wrap and refrigerate for an hour.
6. Let dough sit at room temperature for 5 minutes before rolling.
7. Lightly flour work surface. Then use rolling pin to roll out dough to a 12-inch circle, about 1/8-inch thick.
8. Gently press dough down into dish so that it lines the bottom and sides of the dish. Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
9. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
10. If making a double crust pie, do not crimp edges yet. Roll out second dough disk, fill pie then top with second dough round. Trim the edges then crimp.

Storing

Wrap well with plastic wrap and keep in the fridge for up to 3 days. You can also place the wrapped dough into a freezer bag and freeze for up to 3 months. Thaw frozen dough in the fridge overnight before using.

Blind Baking

1. Heat the oven to 425F (218C). Place a baking sheet on a middle oven rack.
2. Roll out enough dough to make one 9-inch crust. Place into a pie plate and then pierce the bottom of the crust with a fork. Line the crust with two sheets of aluminum foil or parchment paper. Fill foil with pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
3. Place pie crust onto preheated baking sheet and reduce oven temperature to 400F (204C). 20-30 minutes for a fully-baked crust or 5-10 minutes for a par-baked crust that will be baked again.
4. To add a shiny exterior to fully baked crust egg wash the bottom and sides of the crust and bake for 3 to 5 minutes. Cool crust completely before filling.

CategoryRecipesDessert