Basic Pie Crust
Homemade pie crust can be a bit intimidating, but this recipe is simple. Use in place of store-bought pie crust for all your favorite desserts and avoid phosphate preservatives.
Makes
Serving size
Ingredients
1 ¾ cup unbleached flour
½ teaspoon sea salt
10 tablespoons butter, unsalted and kept chilled
⅓ cup ice water (or less if it’s warm or very humid)
Special Equipment:
Pastry Cutter (optional)
Rolling Pin
Pie Pan
Instructions
- Combine the flour and salt in a large mixing bowl. Mix to combine well.
- Cut the cold butter into small pieces.
- Drop the butter into the flour. Disperse evenly.
- Work the butter into the flour, using a pastry cutter or your very clean fingertips, until the mixture resembles coarse breadcrumbs.
- Pour a few drops of the ice water into the flour mixture. Work the water into the mixture with your hands to collect the mixture into a ball.
- Add more water just until the mixture holds together. It should not be too moist or sticky.
- Divide the dough in half. Form 2 balls of dough and chill for 5 minutes.
- Remove one ball of dough from the refrigerator. Place on a lightly floured wooden board or marble/stone counter. Add flour to the rolling pin.
- Roll the dough from the center of the ball of dough outward. Roll with light strokes.
- Turn the dough at intervals, adding flour to the board. Roll the dough into a round shape.
- Add more flour as necessary to keep the dough from sticking. Continue until the dough is 11 to 12 inches in diameter and about ⅛ to ¼ inch thick.
- Carefully transfer the dough to the pie pan, draping the excess dough over the sides.
- Fill with desired pie filling.
- For double crust pies, repeat step 8 to 12 with second ball of dough, placing rolled dough over the filled pie.
- Crimp edges and decorate the top. Single or double crust pies should be baked according to the pie recipe or approximately 40 minutes.
Cooking Tip
You can make the dough a day ahead and store in the refrigerator until ready to bake pie. For single-crust pie, freeze half the dough for another time.
Recipe Contributed by FamilyCook Productions
Nutrition Info
Calories
227
Fat
15 g
Saturated Fat
9 g
Trans Fat
<1 g
Cholesterol
38 mg
Carbohydrates
21 g
Sugar
<1 g
Fiber
<1 g
Protein
3 g
Sodium
149 mg
Calcium
9 mg
Phosphorus
34 mg
Potassium
33 mg
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