Perfect Pie Crust

Perfect Pie Crust

This spring, I decided that I really needed to start making my own pie crust. How can someone claim to be an accomplished home chef if they buy premade crust? I was ashamed. So I tried a recipe from SimplyRecipes.com, and holy crap what a difference! This recipe below is my adaptation, and by using a food processor, it is incredibly easy.

Perfect Pie Crust 

  • 1 1/4 c all-purpose flour, plus extra for rolling
  • 1/2 c unsalted butter
  • 1/2 t kosher salt
  • 1/2 t sugar
  • 3-5 T ice water

Cut the butter into small cubes and stick in the freezer while you prepare the remaining ingredients.

Combine the flour, salt, and sugar in a food processor, and pulse to mix. Get the ice water ready on the side. Add the butter to the flour and pulse a couple times. Add ice water, 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. Visible pieces of butter are what you want. If the dough doesn’t hold together, add another tablespoon water and pulse again, but too much water will make the crust tough.

Remove the dough from machine onto the counter or cutting board. Quickly shape the mixture into a ball, wrap in plastic wrap, and chill in the fridge at least an hour or up to a day.

Remove the dough from the fridge. Roll out with a rolling pin on a lightly floured surface to desired size and thickness. Proceed with whatever recipe you are making!

Perfect Pie Crust

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