Perfect Pie Crust
Fri, Mar 18, 22
Making pie crust from scratch is not as difficult as it seems - you just need to incorporate a few tips & techniques! First, start with cold ingredients. I even chill the food processor’s work bowl before beginning. Next, do not overmix the ingredients. In fact, you should still see bits of butter in the finished pie dough. Finally, tightly cover the dough with plastic wrap & store in the refrigerator until ready to use.
Makes: 2 8-to-10-inch Pie Crusts
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks), chilled
- 1 tsp salt
- 1 tsp sugar
- 1 egg lightly beaten plus 1 tbsp iced water
- Place the dry ingredients into a food processor and pulse to combine.
- Add the chilled butter and pulse until mixture resembles coarse meal with small pieces of butter, the size of small peas, remaining visible. (8 to 10 seconds).
- While the food processor is running, add beaten egg and water. Mix just until the pastry dough starts to hold together when squeezed but is still slightly crumbly. If the mixture is too dry, add more chilled water 1 tsp at a time. Do not over mix or the dough will come out tough.
- Divide pastry dough in half. Form into 2 discs and cover each in plastic wrap. Chill for at least 1 hour or until ready to use.