Pie Crust

I make so many pies in the Fall, I think I can make pie crust with my eyes closed. The trick to a great homemade crust is to not over-mix or add too much water. Perfection comes from experience and trial and error.

Servings: 1 single crust 9-inch pie or 6 individual pies

1/2 cup (1 stick) unsalted butter, cold

1-1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
3 to 4 Tbsp. cold water

Mix dry ingredients
Combine the flour, salt, and sugar in a large mixing bowl.

Add butter
Cut the butter into small pieces, 1/2-inch squares or smaller. Add the butter into the dry ingredients using a fork or pastry cutter, until the mixture resembles small crumbs.

Form dough
Add the cold water, 1 Tbsp. at a time, and mix with hands until dough just holds together. Do not over-mix or the crust will not be flaky.

Chill dough
Form the dough a disc and place between wax paper. Chill in the refrigerator for at least one hour.

Roll dough
Place the chilled dough disc onto a floured surface. Alternately, place a sheet of wax paper on the counter and lightly flour the paper. Let rest for several minutes to warm-up slightly. Flour a rolling pin and roll dough to a 10-inch diameter circle. If using for a single pie crust, transfer carefully to a pie dish, using a spatula to lift the dough off the counter without tearing it.  If making individual pies, roll the  use a 3-1/2-inch diameter biscuit cutter to make small circles from the rolled dough.

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