All-Purpose Pie Crust

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Courtesy of Terry Thompson-Anderson
Photography ©iStockphoto.com/ DNY59

Fairly difficult

All-Purpose Pie Crust

Ingredients

For 1 Person(s)

Recipe

  • 1/4 pounds frozen, unsalted butter, cut into ½-in. cubes
  • 1 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoons salt
  • 1 teaspoons sugar, if making a sweet pie
  • tablespoons ice-cold water

All-Purpose Pie Crust Directions

  1. Combine the frozen butter cubes, flour, salt and sugar (if using) in the bowl of a food processor fitted with the steel blade. Pulse the mixture until the butter is broken up into pea-size bits.
  2. With the machine running, pour 3 T. of the water through the feed tube. Stop the machine and pulse 3 to 4 times. Check the consistency of the dough. It should form a ball when a bit is squeezed in your palm. If additional water is needed, add it a teaspoon at a time and pulse to blend.
  3. When the dough is the right consistency, turn it out onto a lightly floured work surface. Using your hands, bring the dough together and knead it gently until it forms a cohesive dough (don’t overwork it!). Pat the dough into a round disk, wrap it in plastic wrap and refrigerate it for 30 minutes.
  4. Spray a 9-inch pie pan with nonstick spray and set aside.
  5. After the dough has chilled, roll it out on a moderately floured work surface to slightly less than ¼-inch thick. Roll in only one direction—from the center out—rotating the pastry 90 degrees after every roll. Check often to be sure the pastry isn’t sticking on the bottom—adding additional flour as needed. Then, starting at one side, roll the dough around the rolling pin and unroll over the pie pan.
  6. Lift up the edges of the pastry and allow the dough to slide into the bottom of the pan. Don’t stretch it, or it will shrink when baked. Pat the dough into the bottom and sides of the pan and cut off the excess dough—leaving a 1-inch overhang at the rim of the pan. Tuck the overhanging dough under the dough’s outside edge and pat down gently all around. Flute the edges as desired, or crimp it down with the tines of a fork.
  7. Bake according to pie recipe directions.

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