Homemade Pie Crust
A versatile flaky pie crust is suitable for a 6-inch pie, a deep tart, or two 4-inch pie dishes, ideal for both sweet and savory fillings.
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Instructions
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Process flour, butter, salt, and sugar in a food processor until the butter is uniformly incorporated into small pieces.
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Add water and pulse until the dough just holds together, adding more water by teaspoon if needed.
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Press the dough into a thick disk, place it in a sealable plastic bag, and chill until firm.
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While still in the bag, roll the chilled dough into a 10-inch circle, approximately 1/4 inch thick, then freeze for 10 minutes until stiff.
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Remove the dough from the bag and fit it into your pie dish without stretching, ensuring it remains cold and pliable.
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Trim excess crust, leaving a 1/4-inch overhang, and patch any thin spots. Chill the formed crust for 15 minutes before use.
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The prepared dough can be frozen for several weeks.
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For a double-crust pie, divide the dough (2/3 for bottom, 1/3 for top) and roll each portion in separate plastic bags. Line the pan with the larger piece, fill, then place the top crust, trim, and crimp edges to seal.
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To blind bake a single crust, preheat the oven to 400 F. Freeze the formed crust for 15 minutes until very stiff.
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Line the crust with aluminum foil, fill halfway with pie weights (or similar), and bake for 20 minutes.
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Remove the foil, then bake for an additional 10 to 15 minutes until set but not browned. Cool completely.
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For a dessert crust, increase sugar to 1 teaspoon for single or 1-1/2 teaspoons for double. Leftover dough can be frozen or baked with Parmigiano cheese for a snack.