Pie Crust

Master the art of the perfect pie with this easy-to-follow Pie Crust recipe. Achieve a flaky, golden crust that elevates your favorite sweet or savory fillings. Get ready to impress with homemade goodness!

Tasting Notes

Experience a delicate, flaky texture with a buttery richness that complements any pie filling. This versatile crust is a game-changer for both sweet and savory pies.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1/4 to 1/2 cup ice water

Kitchen Equipment

• Food processor or pastry cutter
• Mixing bowl
• Plastic wrap
• Rolling pin

Instructions

1. In a food processor, pulse together flour, salt, and sugar.
2. Add cold, cubed butter; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
4. Turn the dough out onto a floured surface and shape it into a disk.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Roll out the chilled dough on a floured surface to fit your pie dish.
8. Place the rolled-out crust into the pie dish and trim excess edges.
9. If baking a pie with a filling, follow your specific pie recipe for further instructions.
10. For a pre-baked crust, dock the bottom with a fork, line with parchment paper and pie weights, and bake for 15 minutes. Remove weights and bake for an additional 10 minutes until golden.

Pro Tips

• Keep ingredients and equipment cold for a flakier crust.
• Use a light touch when mixing and rolling to maintain flakiness.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a subtle flavor boost.

Variations

• Substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor.
• For a sweet crust, add 1/4 cup more sugar to the dry ingredients.
• Experiment with flavored crusts by adding herbs, spices, or citrus zest.

FAQs