Pie Crust#
Makes one 9-inch pie crust
Ingredients#
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 10 tbsp butter, cold, cubed
- 2 tbsp ice water
- 1 egg
Directions#
Step 1 - Mix Dry Ingredients#
Food process flour and salt.
Step 2 - Cut in Butter#
Add cubted, cold, butter; process until mealy.
Step 3 - Add Wet Ingredients#
Mix ice water with egg. Add to the flour mixture, then pulse until it just comes together.
Step 4 - Roll Out#
Turn out onto a lightly floured surface and roll out gently.
Step 5 - Chill#
Press into baking form. Freeze 20 minutes.
Step 6 - Blind Bake (if pre-baking)#
Line the frozen crust with parchment paper, fill with pie weights or dry rice. Bake at 375°F for 15 minutes, then remove the parchment and weights and bake another 5-10 minutes until golden.
Notes#
- For recipes where the filling bakes together with the crust (like Quiche Lorraine), skip blind baking - use the crust straight from the freezer.
- Blind bake temp/time above is a standard starting point - dial in based on how your oven runs.