Everybody needs a great pie crust recipe! This one is a flavorful pie crust that only has all butter that makes it great for savory or sweet fillings! I posted another pie crust in another blog post that consists of lard and butter which is equally great as any pie base! This one is really simple and very hard to mess up. This is so versatile that you can use it for any dessert or meal such a as my pumpkin pie, or spinach and mushroom quiche or even your favorite pot pie! It is easy to make and can be stored in plastic wrap or a zip lock bag in the freezer until you are ready to use it. Try it for your next pie crust!
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1/2 lb or 227g unsalted butter, cold, cut into even cubes
- 1 tsp salt
- 1 tsp sugar
- 12 tbsps ice water
- 1 egg, beaten, for egg wash
- Food Processor: Sift flour, salt, and sugar together in a mixing bowl. Add the dry mixture to a food processor and add the cold, cubed butter. Pulse about 30 seconds, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumb like dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough and too soft for rolling.
- By Hand:Sift flour, salt, and sugar together in a mixing bowl. Add the cold, cubed butter. Using your fingers or a pastry cutter, quickly incorporate the butter into the flour so that the butter does not melt. It should resemble bread crumbs when they are done. Add ice water 1 tbsp at a time to the bread crumb like mixture, mixing with your hand until begins to clump together. Note that too much water will make the crust tough and too soft for rolling. Now knead the dough using the palms of your hands for a few seconds to get all the loose pieces together on a clean smooth table top. Separate the dough into two and form two flat disks. Wrap in plastic wrap or put into two zip lock bags and store in the freezer if it is for a later date. Once you are using it the same day, store in the refrigerator too chill for about 1-2 hours. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9/10-inch pie dish. Gently press the pie dough down so that it lines the bottom and sides of the pie dish. Use a knife to trim the excess dough by running it on the edge of the pie dish. Using your fingers, crimp the edges of the pie crust or use a fork. Using a fork, gently poke the bottom of the pie crust so that it does not swell when being baked. If you want to cover the pie, fill the pie crust with the filling. Then roll out second disk and place on top of pie before crimping the edges of the bottom crust. Now cut any excess and then crimp as above. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Brush with egg wash and bake according to pie instructions or blind bake bottom pie crust for 15 minutes.