This easy recipe makes enough dough for 1 crust for a 9- or 10-inch standard pie dish. To make 2 crusts, simply double the recipe.
Servings
n/a
Prep time
20 minutes
Cook time
30 minutes
Passive time
90 minutes
Ingredients
1-1/4 cups
Unbleached White Fine Pastry Flour
1/2 tsp
Salt
1/2 cup
Butter
cold, cubed
4-5 Tbsp
Ice Water
Instructions
In a medium bowl, combine dry ingredients. Add cold, cubed butter and cut into the flour mixture using a pastry cutter or two butter knives until the butter is the size of peas.
Add ice water a few tablespoons at a time until the dough comes together to form a large, shaggy ball. Dough should be sticky, but not soggy or wet. Shape into a flattened disc, wrap each tightly in plastic, and refrigerate at least 1 hour.
To roll out the pie shell, remove and discard the plastic surrounding the pie dough. Dust the work surface and the top and bottom of the pie dough disc lightly with flour. Begin rolling the dough, rotating a quarter turn between rolls to keep the dough from sticking and to better keep a uniform circle shape, until the dough is an 11 - 12-inch round circle and about 1/8-inch thick.
Carefully transfer the dough to a standard 9-inch pie dish and press the dough into the bottom edge of the dish. Trim off excess dough, leaving a 1-inch overhand around the top of the dish. Fold the overhang under itself to create a thicker crust then crimp the crust all the way around the edge using your fingers or a fork. If you will be pre-baking the crust, dock the bottom using a fork.
Transfer the pie crust to the freezer for at least 30 minutes and preheat the oven to 350°F or to the temperature directed in your recipe.
To pre-bake a pie crust:
If the pie crust needs to be pre-baked, preheat oven to 350°F while the pie chills in the freezer for at least 30 minutes. Remove the crust from the freezer and line the inside with parchment paper or tin foil. Fill with pie weights or dried beans (you will not want to use these beans for food at a future date) all the way to the very top of the crust.
Bake the crust filled with pie weights for 30 minutes. Remove the pie from the oven and carefully remove the pie weights and parchment or foil. Return the crust to the hot oven to fully bake the bottom of the crust, another 15 - 20 minutes.
