Pie Crust

About this Recipe

One day...

Method

Add flour, sugar and salt to food processor and pulse 2-3 times quickly to combine.

Slice cold butter into 1/2″ cubes, add to food processor and the pulse until it resembles coarse crumbs. If you have butter chunks that are pea size, pulse once or twice more. If you reach in and squeeze the dough, it should hold together when you let go.

With processor running, slowly add water until mixture starts to come together.

Dump pastry dough onto floured surface (or I like to use a silicone mat), and lightly separate into 2 roughly equal disks about 3/4″ – 1″ thick. Wrap each in plastic wrap and refrigerate for at least 30 minutes.

The cold butter, water, and refrigeration time help the butter to stay in little pieces, which is what gives you a flaky crust!

To roll out for a pie or tart:

Preheat oven to 350° to parbake the crust.

Roll out dough on counter or silicone mat lightly dusted with flour. If at any point the dough starts to stick to the counter or rolling pin, add flour in small amounts.

As with pizza, to maintain a round shape, start with your ball or disk and always begin with your rolling pin in the middle and work your way out with each stroke.

Place your pie tin over the top of your dough circle to determine the finished size. Your circle should be at least to the edge of the tin, with extra that at least equals the height of the pan. If the edges crack, lightly push them back together. If they don’t stay, don’t worry you can always press them back together once it’s in the pan.

When dough is the correct size (it should be 1/4″ – 1/3″ thick), fold lightly over the rolling pin so about half is hanging on either side and lightly lay over the pan and adjust as needed. Don’t try to move it to far if the dough feels delicate. When the middle of the dough is approximately aligned with the middle of the pan, with dough hanging over the edges.

If using a tart pan, leave the extra dough over the edges for the parbake stage, and then trim along the top edge of the pan before filling.

If using a standard pie, trim and finish the edge by crimping, folding, or other desired method.

Prick all over the bottom with a fork, then line with parchment and fill with baking weights, dried beans or rice.

Bake for 12-15 minutes, until it’s puffing up on the edges slightly. While baking, scramble egg with a small amount of water (less than 1 tsp).

Remove crust from oven and put aside parchment with baking weights, then brush inside of crust with egg wash mixture and cook for a further 2-3 minutes, or until egg wash is set (dry) to the touch.

Add fillings as desired and follow directions to finish!