This is my favorite recipe for pie crust. It is super easy and always produces great results. I adapt it for sweet or savory pies and tarts, adding more sugar for a sweeter crust or adding in fresh herbs for a savory one. This is the recipe that made me love making pie crusts.
You’ll notice that I keep talking about chilling the ingredients and the dough, ice water, cold butter, chilling the dough. The coldness is important for a flaky crust. In fact, before I start making pie dough I put the butter in the freezer to get extra cold.
Recipe: Pie Crust
Summary: Recipe from Piece of Cake
- 2 1/4 cups All-Purpose Flour
- Sugar (around 1 tsp for savory and up to tbs for sweet crusts)
- 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup cold unsalted butter, cut into 1/2-inch pieces
- 6 to 8 tbs ice water
- In the bowl of a food processor, combine flour, sugar, salt and baking powder. Pulse a few times to blend.
- Add the butter pieces on top of the flour mixture. Pulse until the butter is the size of large peas.
- Add 6 tablespoons of water and pulse until the dough just begins to come together and form a ball (it may be necessary to add a little more water). Form the dough into a ball and divide in 2 equal parts. Pat it into 2 discs and wrap each disc tightly in plastic and refrigerate for at least 30 minutes.
- Take the dough from the refrigerator and roll it out on a lightly floured surface (I use a Silpat mat). Use a little flour on top between the roller and the dough. Pick up the dough and turn as you are rolling every few rolls. Place the dough in your pan and press in. Place the pan in the refrigerator to chill for about 15 minutes prior to baking (this will help prevent the dough from shrinking while baking).
- If you need a pre-baked pie shell: Preheat the oven to 350 degrees. Line the pie shell with parchment paper and pie weights. Bake for 25-30 minutes. Remove the pie weights and liner the parchment and continue baking an additional 10-15 minutes until the crust is golden brown. Cool completely on a wire rack before filling.