Easy Foolproof Pie Crust Recipe.
I struggled for years to make a great Pie Crust. When I was growing up, shortening or lard were used to make Pie Crust. I could never get the right flavor or my cust would fall apart as I rolled it out. I made a few sad looking Pie Crusts back in the day. I started watching a lot of Pastry Chef videos to see how they were creating such beautiful flaky Pie Crusts. My take away was that the recipe needs to be simple and Butter will make the Pie Crust nice and flaky. So after a few attempts, this is the recipe that I came up with. This recipe will make Two – (9 inch) Pie Crusts.
FOOLPROOF PIE CRUST
Ingredients:
- 2 Sticks Unsalted Butter, Cold
- 2 1/4 Cups Flour
- 1 Teaspoon Salt
- 10-11 Tablespoons Ice Water
Directions:
1. In a large mixing bowl, stir together the Flour and Salt.
2. Cut the Butter into small pieces. Transfer the Butter into the Flour mixture.
3. Using a handheld Pastry Blender, begin to cut the Butter into the Flour until the mixture looks like the size of small peas.
4. Start adding one or two Tablespoons of Ice Water at a time into the Flour, as you continue to work the Butter into the Flour. Once the Flour is all moistened and a dough is forming and starting to pull away from the sides of the bowl, gather the Dough and form it into a ball.
5. Transfer the Dough Ball to a work surface. I use a silpat mat to avoid the Dough from sticking.
6. Divide the Dough in half and form each half into a disk shape. Wrap each half tightly in plastic wrap or place each disk in a sealable plastic bag.
7. Refrigerate the Dough for at least one hour. If you are only making one Pie now, you can store the other disk in the refrigerator for 3-4 days.
8. After an hour, lightly flour a work surface and begin rolling out the Dough. Roll out the Dough so it is 2 inches larger than the circumfrance of the Pie Pan.
9. Carefully transfer the Pie Crust into the Pie Pan. Flute the edges of the Crust. Your Pie Crust is now ready to fill according to whatever recipe you will be using.
*For a pre-baked Pie Crust, Once you have the Dough in the Pie Pan, refrigerate the Pie Crust for 30 minutes. Preheat the oven to 375 degrees. Line the Pie Crust with parchment paper and fill with Pie Weights. Bake the Crust for 15-20 minutes. Remove the Pie Crust from the oven and remove the Parchment and the Pie weights. Dock the bottom of the Pie Crust using a fork. Place the Pie Crust back in the oven and bake for another 10-15 minutes until the Pie Crust is lightly golden.
Recipe by: Hot Dish Homemaker