Simple Pie Crust
A simple cold-water pie crust you can use with all manner of delicious fillings.
Equipment
- Pie Dish
- Food Processor
- Rubber Spatula
- Rolling Pin
- Plastic Wrap
- Aluminum Foil
- Uncooked Rice Or baking beads, beans, or another blind bake material.
Ingredients
- 1¼ Cup Flour
- 1 Tbsp Sugar
- ½ Cup Salted Butter Cold and cubed.
- 6 Tbsp Ice Water
Instructions
- Put half the flour and the sugar into a food processor and pulse to combine. Then, add int he cold butter and pulse until everything is mixed and the flour is no longer dry. You'll need to scrape down the sides a few times for thorough mixing. Add the remaining flour and pulse until it comes together into a crumbs but is fully mixed.
- Transfer this mix to a mixing bowl and work in two tablespoons of ice water. Your goal here is to add water while keeping the butter cold, turning it into a dough.Add water a tablespoon at a time, careful not to let it get too sticky (if so, add a bit more flour to adjust.)
- Form the dough into a ball, wrap it in plastic wrap, and chill for at least an hour.
- Use your foil to create a replica of the pie dish for blind baking.
- Remove the dough and let it sit for a few minutes to soften enough to roll. Flour a surface and roll out the dough to be a bit larger across than your pie dish.
- Transfer the rolled-out dough to the pie dish. Gently press it into the corners and flat across the bottom. Use excess dough around the edge to fold over and crimp into a decorative flourish. Chill this crust for another 30 minutes.
- Preheat the oven to 375℉. Poke some holes in the bottom of the pie crust using a fork so air can escape when it bakes and not puff up the crust. Lay the foil on top and fill it with rice or baking weights for the blind bake.
- Bake the crust for about 15 minutes. This is where you would then add your filling and finish baking, but that's for another post.