Recipes > Desserts

Pie Crust Recipe


Total Time:   90.0 min
Pie Crust


2 1/2 cups all-purpose flour
1 teaspoon sugar 
1/4 teaspoon baking powder
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup (2 sticks) very cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water


1.  In mixer bowl with dough hook combine the flour, sugar, salt and baking powder. Stir to blend. Take your cold butter (the colder the better) and grate it with a large hole cheese grater. Mix in with dry ingredients until blended. 
2.  Add 6 tablespoons of the water and mix until the dough just begins to form a ball (you may need to add up to 2 tablespoons more of the ice water). Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough in half, and gently pat each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes before rolling.
3.  After you roll out the crust and place it in the desired pan, let it chill for 15-30 minutes in the refrigerator before filling and baking to prevent shrinking.
4.  Preheat the oven to 350 degrees. Line the pie shell with parchment or aluminum foil and fill with pie weights. Bake for 25-30 minutes covered, then remove the pie weights and liner and bake until lightly golden, about 10 to 15 minutes more. Cool completely on a wire rack before filling.
5.  Once you fill with your desired filling. Place the top pie crust on and bake 25-30 minutes until golden brown.  Note: If you are making a solid top crust make sure you put a few slits on top to let steam out.

Makes enough dough for 1 double-crusted pie or 2 single, 10-inch crusts


Freeze flour and butter for at least 30 minutes before making crust.

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