Make Pie Crust
Make one single-crust pie shell with a crisp, flaky texture.
Tools
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- 9-inch pie plate
- Plastic wrap
- Baking paper
- Pie weights or dried beans
- Oven
Materials
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
- Pie filling, if desired
Safety
- Wash your hands and keep raw ingredients and work surfaces clean.
- Handle the hot pie plate and oven rack with dry oven mitts.
- Keep fingers clear when cutting butter or trimming dough.
- Do not eat dried beans used as pie weights; reserve them for baking only.
Steps
Step 1: Mix the dry ingredients
- Add the flour and salt to a large bowl.
- Stir until evenly combined.
Check: The salt should be distributed throughout the flour.
Step 2: Cut in the butter
- Add the cold butter cubes.
- Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
Check: The butter should still look cold and visible rather than becoming a smooth paste.
Step 3: Add the water
- Sprinkle in 3 tablespoons of ice water.
- Gently stir with a fork until the dough begins to clump.
- Add the remaining tablespoon only if the dough is dry and will not hold together.
Check: Squeeze a small amount of dough in your hand; it should hold together without feeling wet or sticky.
Step 4: Form and chill the dough
- Turn the dough onto a lightly floured surface.
- Press it together into a disk without kneading.
- Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Check: The dough should be cohesive and firm after chilling.
Step 5: Roll and fit the crust
- Lightly flour the work surface and rolling pin.
- Roll the dough from the center outward until it is about 12 inches wide and 1/8 inch thick.
- Lift the dough into the pie plate, pressing it gently into the bottom and sides without stretching it.
- Trim the edge, leaving about a 1/2-inch overhang, then fold and crimp the edge.
Check: The dough should cover the bottom and sides without thin, stretched areas or cracks.
Step 6: Chill and prepare for baking
- Refrigerate the shaped crust for 15 to 20 minutes.
- Heat the oven to 375°F (190°C).
- Prick the bottom of the crust several times with a fork.
- Line it with baking paper and fill with pie weights or dried beans.
Check: The crust should be cold and the paper should cover the base and sides.
Step 7: Bake the crust
- Bake for 15 minutes with the weights.
- Carefully remove the paper and weights.
- Bake for another 10 to 15 minutes, until the crust is lightly golden.
- Cool before adding a filling, unless your recipe specifies a hot filling.
Check: The base should look set and the edges should be lightly browned. · If the edges brown too quickly, cover them loosely with foil.
