The Best Pie Crust
It may seem like a pie crust is just like any other pie crust. But there are definite differences and this pie crust just happens to be one of the best!
Servings 8 servings
Calories 222kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 10 tbsp (1 ¼ sticks) unsalted butter cut into ¼-inch pieces and par frozen (see note)
- 5-6 tbsp water ice cold
Instructions
- In a food processor, place flour, sugar, and salt. Pulse just to combine dry ingredients. Sprinkle the butter pieces over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Transfer to a mixing bowl and sprinkle with water. Mix to combine. The dough will still be crumbly.
- Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form disk and pat into a flat round. Chill for 15-20 minutes. Roll out to fit a 9-inch pie pan. If the dough becomes too soft, place back in the refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.
Video
Notes
- If you want to fully bake the crust, preheat the oven to 375°F. Line the chilled crust with parchment and weights filling up the interior of the shell (or dried beans as weights). Bake with weights until the outer crust is set, 15-20 minutes. Remove the parchment and weights, dock the crust, and continue to bake until the inside crust is golden, 20-25 minutes.
- If you prefer to use some vegetable shortening in your crust, replace 4 tbsp of the butter with vegetable shortening.
Nutrition
Serving: 1serving | Calories: 222kcal
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