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Basic Pie Crust

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 150 min
  • $
Gatheredtable
adapted from The Four & Twenty Blackbirds Pie Book by Emily & Melissa Elsen

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoon sea salt
  • 1 tablespoon granulated sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup cold water
  • 1/4 cup vinegar
  • 1 cup ice

Directions

1. Stir flour, 1 teaspoon of salt, and sugar together in a bowl. 2. Add butter pieces and coat with flour mixture using a bench scraper or spatula. 3. With a pastry blender, cut butter into flour mixture, until mostly pea-size pieces of butter remain. 4. Combine 1 cup of cold water, vinegar, and 1 cup of ice in a measuring cup. 5. Sprinkle 2 tablespoons of ice water mix over flour mix, and mix and cut with a scraper or spatula until it is fully incorporated. 6. Add more of ice water mix, 1-2 tablespoons at a time, using scraper or hands to mix until dough comes together in a ball. 7. Squeeze and pinch with fingers to bring all dough together, sprinkling dry bits with more small drops of ice water mix, to combine. 8. Divide dough in two and shape dough into flat discs, wrap in plastic, and refrigerate for at least 1 hour (preferably overnight), to give crust time to mellow. 9. Remove dough from fridge 5-10 minutes before rolling. 10. Lightly flour your work surface and a rolling pin. 11. Place dough in center of floured work surface, and beginning from slightly below the center of disc, roll dough away from you using even pressure across entire top half of the disc, lightening up as you reach the dough's edge; then rotate counterclockwise and repeat; rolling the dough until 2-3 inches larger than pan you are using and about 1/8-inch in thickness. (If dough starts to crack, cut a piece of dough from the edge and pat into the crack to patch (you can also add a brush of water to help seal it if needed). 12. To fit dough for a pie pan, fold dough disc in half and lay it across one side of a well-buttered pie pan, positioning seam in center. 13. Unfold disc and gently slide and fit dough down into pan; do not pull or stretch dough. Make sure there are no gaps between dough and pan; if there are air bubbles, burst them with a fork. 14. Trim dough overhang to allow 1-1 1/2 inches excess, measuring from inner rim of pan. Cover crust with plastic and refrigerate for at least 30 minutes, preferably 1 hour or more, and tightly wrapped, up to 3 days before using. The rolled out, tightly wrapped crust can also be frozen for up to a month.

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