Pie Crust

Tasty and simple flaky crust for pies and such. I note frozen butter below, but if you forget it's not a big deal. Just makes grating more annoying.

  • Prep Time

    • 10 mins

  • Cook Time

    • 50 mins

  • Servings

    • (2) 11" rounds

  • Author

    • Claudia Vilardy

Equipment

    • grater

    • chopsticks

    • spoon

    • sifter / colander

    • large mixing bowl

    • oven

    • small bowl

    • brush

    • Aluminum foil

    • pie weights

        • can be dry beans if you don't have pie weights

    • 9 1/2" pie dishes

        • I like glass to see crust baking progress

    • surgical gloves

        • I have a hard time with bare handing dough and this is great!

Ingredients

        • Fat

            • 3/4 cup frozen butter (unsalted)

        • Seasoning

            • 1/2 tsp salt sifted

        • Liquids

            • 1 cup water with ice

        • Flour

            • 2 1/2 cups all purpose sifted flour

        • Dairy

            • egg white for wash

Instructions

    • Mix dry ingredients

        • 1/2 tsp salt

        • 2 1/2 cups all purpose flour - sifted

        • large mixing bowl

        • chopsticks

    • grate frozen butter in layers over dry ingredients.

        • Periodically take chopsticks and stir in butter a layer at a time to coat with flour.

        • Don't let too much butter build up without mixing in.

        • when done grating continue mixing until butter is well coated.

              • grater

              • chopsticks

              • 3/4 cup frozen butter (unsalted)

    • Drizzle ice water by the spoonful.

        • Use the least amount water needed to moisturize the dough.

        • Work until it clumps together - don't overwork the dough.

        • You want to keep the butter shavings separate enough so that the dough laminates evenly when baking.

              • spoon

              • 1 cup water with ice

              • chopsticks

        • if you wanna be fucking extra about it, use a sifter/colander to sift partway through mixing. Only add water to dry ingredients that fall through

              • sifter / colander

    • gently separate into 2 even balls and throw in freezer.

        • minimum time should be about 30 minutes

        • can stay in freezer until ready to bake

          • if storage longer than the 30 mins be sure to wrap in plastic wrap


Blind Bake

    • butter pie dish in thin layer of butter

    • roll out dough for bottom of pie

    • lay dough in dish

    • preheat oven to 400°F

    • line top of dough with parchment or foil

        • be sure to cover the edges too - VERY important

    • pour pie weights (or beans) over foil

    • place dish on rimmed baking sheet

    • bake at 400°F for 20 minutes - should see edges start browning

    • after 20 mins bake- remove weights & cover

    • lower oven to 350°F and bake 20-25 minutes

        • edges should be light golden

    • remove from oven, remove all foil & brush egg whites on all crust

        • This helps to moisture-proof your crust (say no to soggy bottom!)

        • save the rest of the whites for pecan topper!

    • 5-10 mins - bake until golden brown