A must-have pie crust recipe when baking your favorite
fruit, berry, and cream pies, or crisps, and so on...
Prep: 15 mins. |
Chill: 4 hrs.
Bake: 10 - 12 mins.

Posted by Sandra


Yields: (One 10" pie crust)
1-1/4 cups all purpose flour
1 stick unsalted butter, cold and cut into pieces
1/4 teaspoon salt
1/4 cup ice water (more or less, depending on your humidity)

Yields: (Two 10" pie crusts)
2-1/2 cups all-purpose flour
2 sticks butter, cold and cut into pieces
1/2 teaspoon salt
1/2 cup ice water (more or less, depending on your humidity)


Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

For making one-crust cream pies with fully pre-baked crusts, line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans over foil to weight bottom of crust down while baking.  Bake at 425 degrees for 10 to 12 minutes.  Remove from oven and let cool before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

For making two-crust pies.  Line the bottom of pie plate with one crust, and leave 1/2 inch around outer edge perameter after fitting in place.  Add the fruit, berry, etc. filling.  Brush the outer bottom edge of crust with egg wash (1/2 egg and 1/2 water, beaten) so the top crust adheres to it.  Add the top crust and tuck under edges to seal with bottom crust edge.  Flute the edges by pinching with fingers, or use fork tines.  Brush only inside of top crust with egg wash mixture (not edges), and cut a small hole in the center to form a steam vent, including a few decorative slits surrounding it.  Most all double-crust pies should be placed on a foil-lined baking sheet, and cover edges of crust with foil prior to baking at 450 for 15 minutes.  You should then turn down your oven to 350, and then continue baking for the time allocated per your recipe.

1 comment:

sandra said...

Super simple and easy, but very tasty and flaky as well.


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