pie crust

 

 

 

 

 

 

 

 

 

 

Ingredients (for a double crust):

* 2 ½ cups (315g) all-purpose flour

* 1 tsp salt

* 1 tbsp sugar (optional, for sweet pies)

* 1 cup (226g) cold unsalted butter, diced

* 6-8 tbsp ice water

Instructions:

1. Mix Dry Ingredients:

In a large bowl, whisk together the flour, salt, and sugar (if using).

2. Cut in the Butter:

Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Water:

Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Stop adding water as soon as the dough begins to come together but isn’t sticky.

4. Form the Dough:

Turn the dough out onto a floured surface and divide it in half. Shape each half into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll Out:

Roll out the dough on a floured surface to fit your pie dish, rolling from the center outward.

6. Assemble Your Pie:

Use one crust for the bottom and one for the top (if making a double-crust pie). Trim and crimp edges as needed.

7. Bake:

Follow the baking instructions for your specific pie recipe.

Pro Tip: Keep everything cold (including your hands!) to ensure a flaky crust. You can even chill your rolling pin if necessary.

Enjoy your homemade pie crust!