Pie Crust
A flaky, buttery, and simple homemade pie crust, perfect for both sweet and savory fillings.
Ingredients
1 ½ cups pastry flour
10 tbsp very cold butter
½ tsp salt
2 ½ tbsp water
1 egg
Tips before beginning
Very cold butter is important!
Don’t over mix your dough while in the processor or while it’s on the parchment paper.
Be mindful of the heat from your hands while you adjust it into your pie tin.
Instructions
01
In a food processor, combine your flour and salt. Cube very cold butter and add it to the processor one cube at a time while running it on high.
02
In a small bowl, scramble the egg and water together. Turn your processor on high again and slowly pour the egg mixture into the flour. Let it mix until a dough forms, then turn it out onto floured parchment paper.
03
Lightly flour the top of the dough & begin rolling it out to ¼ inch thickness. When your dough is at the correct thickness, peel it from the parchment paper and lay it over your pie tin. Crimp the edges or cut them away, then put the pie tin into the freezer for 20-30 minutes.
04
While it chills, preheat your oven to 375.
05
When the oven is ready, take your pie tin out of the freezer and cover again with parchment paper and pie weights. (If you don’t have pie weights, use rice or dried beans). Bake for 15 minutes at 375, then remove the parchment and pie weights and bake for an additional 5 minutes at 350.
06
Prepare your filling while the crust bakes. When the crust comes out of the oven, pour your choice of filling in and put it back in the oven at 350 for 35 minutes or until the middle has set. I recommend covering the top with aluminum foil so the crust does not burn.