Recipe: Perfect Pastry Crust
Bookmark This for the Rest of Your Life
A perfect pie crust IS NOT THAT HARD - I promise!!! And it’s 100000% worth the effort! You can make these in advance and freeze or make and use! The recipe makes two pie crusts so if you’re making a single crust recipe, freeze the other one for later. Making a double crust berry pie or pot-pie? Use them both. For savory, omit the sugar.
Dish Type - Pastry
Makes 2x 9” pie crusts
Ingredients:
2 1/2 cups (325g) all-purpose flour (spooned in and leveled)
1 teaspoon salt
1 teaspoon sugar (if making a sweet crust)
1 cup (230g) unsalted butter, cold and cut into small 1/4” cubes
6-8 tablespoons ice water
Instructions:
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. I typically use a fork or pastry cutter then switch to working it in with my fingers.
Add Water: Drizzle in 1 tablespoon of ice water at a time, mixing gently with a fork or your hands. Stop adding water when the dough comes together but isn’t sticky.
Chill the Dough: Divide the dough into two disks (I recommend weighing), wrap each in plastic wrap, and refrigerate for at least 1 hour.
Roll the Dough: Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish. Gently transfer it to the dish, trimming any overhang and crimping the edges if desired.
Use your fingers to shape the edges - spread all five fingers out and put the ‘webs’ of your fingers on the edge, pull the dough up into each space between the fingers for a fancy edge!
Blind Bake? If the recipe calls for blind-baking or pre-baking like in a cream pie or quiche - preheat the oven to 425º (218ºC) and pierce bottom of crust with fork. Line crust with parchment paper or foil and add pie weights, dried beans of dried rice to weigh it down
Tips:
A pastry cutter makes a huge difference!
A good rolling pin goes a long ways
Use a silicone mat like this to measure, roll and keep your workspace clean!
Pastry dough can be frozen in an airtight freezer safe bag for up to 3-months.
Pastry dough can be in refrigerator for 3 days, sealed
If making a top crust, brush with an egg wash for a nice sheen!
