The Best Pie Crust
Mastering the best pie crust isn’t about perfection; it’s about technique. These tips will help you roll, shape, and bake the flakiest, most reliable crust every time.
Servings: 8 servings
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
- Prepare the dough: 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 a disk and pat it into a flat round. Chill for 15-20 minutes.1 ½ cups all-purpose flour, 2 tsp granulated sugar, 1 tsp kosher salt, 10 tbsp (1 ¼ sticks) unsalted butter, 5-6 tbsp water
- Roll out the dough to fit a 9-inch pie pan. If the dough becomes too soft, place it 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