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Pie Crust Recipe
Pie Crust Recipe
This classic pie crust recipe uses just a few simple ingredients, and is
perfect for pies and tarts year-round.
Yield:
2 - 10-inch crusts
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If the dough starts to feel warm or sticky at any point when you’re
rolling it out, pop it back in the refrigerator for a few minutes until it is
cool to the touch.
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2. Minimal ingredients. You might notice recipes add things like vinegar
or vodka to pie crust. These ingredients are meant to prevent gluten
from developing as quickly. We prefer to use classic French
ingredients and proper techniques to make perfect crusts.
3. Mix by hand. Work quickly and use the best tools in your kitchen—
your hands. This way, you can get a feel for the size of the butter and
sense when the dough is properly moistened.
Overall, high-quality ingredients made with love by hand will always make
for the most delicious pie crust.
Roll from the center of the dough to the edges, applying even and firm
pressure.
Keep the dough moving as you roll. Rotating the dough slightly each
time you roll with the rolling pin will ensure the crust is as perfect of a
circle as possible.
Handle the dough gently. If you need to work more slowly and notice
that the dough is getting warm, simply let it rest in the refrigerator for a
few minutes until it's easier to work with.
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Once your crust is fitted into the pie tin, line the pastry shell with a layer of
parchment paper or aluminum foil, then fill to the brim with pie weights or
dried beans. Bake just until the dough begins to brown and feels dry to the
touch. At this point, you can remove the parchment and pie weights and
continue baking just until lightly browned all over. Once cooled, the crust is
ready for filling.
RELATED: Blind Baking a Pie Crust Is the Best Way to Avoid a Soggy Bottom—
Ingredients
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1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
1 teaspoon salt
1 teaspoon sugar
Directions
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Step 1
Cube butter:
Cut each stick of butter into 8 pieces, and refrigerate until needed.
Step 2
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Mix dry ingredients:
Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
Step 3
Step 4
Step 5
Divide dough:
Turn the dough out onto a clean work surface. Divide into two equal
pieces, and place on two separate sheets of plastic wrap.
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Step 5 Perfect Pie Crust
Step 6
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Step 6 Perfect Pie Crust
Step 7
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Step 7 Perfect Pie Crust
Step 8
Step 9
Step 10
Cook's Notes
This recipe is mixed by hand, but you can use a food processor if you
prefer: Pulse in the butter 8 to 10 seconds. Add 1/4 to 1/2 cup ice water
through feed tube with machine running.
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Perfect Pie Crust
Butter undoubtedly has the best flavor and creates the flakiest layers in the
crust. Shortening, while it doesn't have much flavor, is a little easier to
work with. Crusts made with shortening will hold their shape better when
baked, especially if you're creating a decorative edge.
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sugar, and salt, then moistened with cold water. This recipe is a classic
pâte brisée.
Rhubarb Pie
Peach Pie
Chess Pie
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Reviews (4)
Marge
10/24/2023
Love this recipe. Reminded me of my mom's pie. She used lard thogh,lol.
tinehartman
08/13/2023
Flaky and delicious, especially when I take the water super slowly (coming nowhere
close to the 1/2 cup maximum). I LOVE the large amount of butter. I used this to
make tomato pie and it was incredible; can't wait to think of how to use the second
crust. Read More
07/01/2023
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I’ve made this recipe from Martha since I bought her Pies & Tarts book nearly 30 Ad
years ago. This pate brisee is the best, most closely approximating those yummy
Parisian pastries. It takes technique, use cold butter, and get a feel for the amount of
mixing and water required, as fresh ingredients and humidity play a roll in its
success. Enjoy! Read More
07/01/2023
The worst pie crust I have ever used. It discenagrated into nothing. I followed the
recipe perfectly. To much butter not enough flour. I will never use it again. Lost all
my good butter.
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