These easy perfect pie crusts turn out every time just like grandmas! Step by step tutorial and tips and tricks to getting it just right!
Keyword baking, pie, pies, pie crust, bake
Prep Time 35minutes
Cook Time 25minutes
Total Time 1hour
Servings 2pie crusts
Author Dani Meyer
2 3/4cupsflour 12 ounces flour
1cupbutter 2 sticks8 ounces butter
1/2cupice water 4-6 ounces ice water
1tablespoonsugar for sweet pies only
1egg beatenfor egg wash
Large granulated sugar for sprinkling on top of sweet pies
1. Place flour, salt (and sugar if using) into food processor. Pulse several times to incorporate ingredients. 2. Cut half the butter lengthwise into quarters. Then slice thickly. Slice the remaining half thinly but do not quarter. This provides a variety of sizes of butter to add more layers. 3. Immediately add to flour mixture and pulse several times in short bursts until butter is just beginning to incorporate. The butter should be in a variety of sizes but some should be the size of walnuts. 4. Open the food processor and add the first 4 ounces of ice water, pulsing 4-6 very short times. If still too dry add remaining water 1 tablespoon at a time pulsing the dough until it holds together when squeezed between your fingers. Pour out onto plastic wrap and gently press the dough together until it combines. 5. The dough should form a ball with only a few crumbles when pressed together. It is better to err on the slightly wetter side than to be too dry. 6. Split dough in two and wrap in plastic wrap (double wrap if storing more than an hour) and chill for at least 30 minutes. 7. Lay out the cloth flour sack and dust with flour. Use palms of hands to work the flour into the fabric. Flour rolling pin and hands lightly. 8. Unwrap first crust. Roll out from the center pushing towards the edges, turning it frequently to start and then occasionally to help prevent sticking. 9. Roll out so that 1-2 inches are left for a crimping the edge. Depending on how deep your pie pan is this will be 3-4 inches larger than the pie pans edge when turned upside down. 10. Very gently fold the pie crust in half and then in half again and transfer to the pie plate. Unfold and smooth into the pan. 11. Finish pie crust with a second pie crust (if desired) in a lattice pattern or simply slashing vents into a top crust or crimp single crusts edges. 12. Place crust in the freezer for 15-20 minutes to allow it to chill thoroughly. Preheat oven to 425 degrees during this time (do not put the pie crust in until the oven is fully up to temp). 13. Bake according to pie directions if a filled pie or if you are blind baking, line pie crust with foil or parchment paper and weight with pie weights or dried beans. Bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes. 14. Remove from oven and take out pie weights. Poke the bottom of crust several times with a fork to help release any steam and finish baking: 5 min if pie crust will be finish cooking with filling, 5-10 minutes until golden brown and dry if it will not be baked again.
Makes enough for a standard sized top & bottom pie crust or a deep dish crust plus lattice. If you are using the small very shallow pie pans you will have extra! Wrap it tightly in double layer of plastic wrap and freeze in a ziplock.