This makes the MOST perfect pie crust!
It is not too thin, not too thick, flaky, and is super simple to make!
Just make it the night before you want to make a pie and wrap it up in plastic wrap and let it chill overnight.
I’ve made it with so many different types of pies and it if hands down the most fool proof recipe I’ve seen!
You will need:
2 ½ cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
¼ to ½ cup ice water
Pulse flour, salt, & sugar in a food processor ( or whisk together by hand
in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or
your fingertips) until mixture resembles coarse meal, with some larger pieces
remaining. Drizzle ¼ cup water over mixture. Pulse (or mix with fork) until mixture
just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at
a time, and pulse (or mix with a fork).
Divide dough in half onto 2 pieces of plastic wrap. Gather 2 balls, wrap loosely in
plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm,
well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in
refrigerator before using).
Tip: When prepping the dough to go into the pie plate, roll the whole thing up
onto the rolling pin and then carefully unroll/drape it over the pie plate and gently
press it in.
Perfect Pie Crust
2014-12-17 09:51:58
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Ingredients
- 2 ½ cups all purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- ¼ to ½ cup ice water
Instructions
- Pulse flour, salt, & sugar in a food processor ( or whisk together by hand in a bowl).
- Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining.
- Drizzle ¼ cup water over mixture.
- Pulse (or mix with fork) until mixture just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at a time, and pulse (or mix with a fork).
- Divide dough in half onto 2 pieces of plastic wrap.
- Gather 2 balls, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in refrigerator before using).
Notes
- When prepping the dough to go into the pie plate, roll the whole thing up
- onto the rolling pin and then carefully unroll/drape it over the pie plate and gently
- press it in.
Adapted from Martha Stewart Pies and Tarts Cookbook
Adapted from Martha Stewart Pies and Tarts Cookbook
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