Best Ever Pie Crust (Print Version)
# Ingredients:
→ Single crust
01 -
1 1/2 cups (191 grams) all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
3/4 teaspoon fine salt
04 -
10 tablespoons (142 grams) cold unsalted butter
05 -
4 to 6 tablespoons ice cold water
→ Double crust
06 -
3 cups (381 grams) all-purpose flour
07 -
2 tablespoons granulated sugar
08 -
1 1/2 teaspoons fine salt
09 -
2 1/2 sticks (284 grams) cold unsalted butter
10 -
1/2 cup to 3/4 cup ice cold water
# Instructions:
01 -
Freeze butter for 10 minutes until very cold. Grate butter using large holes of a box grater or shred frozen butter into small shards with a sharp knife. Return grated butter to freezer for another 10 minutes.
02 -
In a medium mixing bowl, combine flour, sugar, and salt. Toss in cold grated butter. Use hands, pastry blender, or knives to cut butter into pea-sized pieces.
03 -
Drizzle in a few tablespoons of water, tossing mixture until it sticks together when pressed. Add additional water as needed. The dough will remain crumbly but cohesive.
04 -
Turn dough onto a clean surface. Shape into a crumbled mass, folding dough three times to form a cohesive disk. Divide in half for double crust, wrap each half in plastic, and refrigerate for at least 6 hours or overnight.
05 -
Freeze butter until firm, shred using processor grater or cube butter into 1/2-inch chunks. Freeze again for 10 minutes. Pulse flour, sugar, and salt in food processor. Add butter and pulse until pea-sized. Gradually add water while pulsing to achieve cohesive dough.
06 -
Take chilled dough. Let sit at room temperature 5–10 minutes until pliable. Roll into a 12-inch circle on floured surface, 1/8-inch thick. Transfer to pie tin, trim excess, fold under edges, and crimp.
07 -
Refrigerate shaped dough for at least 2 hours or overnight before baking.
08 -
Preheat oven to 425°F. Line chilled crust with foil and weights (sugar, beans, or rice). Bake 15–17 minutes for par-baking or 20 minutes for fully baked. Remove weights for final 7–10 minutes as edges brown.
# Notes:
01 -
Chilling the dough prevents shrinking and ensures a flaky texture.
02 -
Using weights during baking prevents bubbling.