Perfect Pie Crust

Photo: Freelander05

An all butter pie crust and how to pre-bake a pie crust. One of the secrets to a flaky crust is to work with very cold butter. Cut butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight.

Yield: 8 servings
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Ingredients

  • 2 1/2 cup(s) all-purpose flour
  • 1 cup(s) Unsalted butter Very cold, cut into 1/2 inch cubes
  • 1 teaspoon(s) Salt
  • 1 teaspoon(s) Sugar
  • 6 to 8 tablespoon(s) Water Iced, very cold

Preparation

  1. 1. Combine, flour, salt and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some off the crumbly dough and it holds together, It's ready. If dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
  2. 2. Remove dough from the machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table with the heel of the palm of your hand a few times, this will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work dough just enough to form the disk, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
  3. 3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
  4. To Pre-bake a pie crust
  5. Preheat your oven to 350 degrees. When pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried and burnt.
January 2014

This recipe is a personal recipe added by Freelander05 and has not been tested or endorsed by MyRecipes.

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