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Pie Crust Recipe

Pie Crust Recipe
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Here’s the best easy pie crust recipe! This pie dough is simple to make and comes out flaky, puffed, and golden.

Ingredients

Scale
  • 2 1/2 cups [350g] all-purpose flour
  • 1 1/4 teaspoons fine salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons granulated sugar
  • 1 cup [2 sticks] cold unsalted butter, preferably Irish-style (like Kerrygold or other), cut into 1/2 tablespoon-sized pieces
  • 8 tablespoons ice cold water

Instructions

  1. Add the flour, salt, baking powder, and sugar to a food processor and pulse several times. (If you don’t have a food processor, use a pastry blender to cut in the butter in the same manner.) Add about a quarter of the butter in pieces and pulse 2 to 3 times until it is incorporated, but visible chunks about 1/4-inch across remain. Continue adding the remaining butter, one quarter at a time.
  2. When the butter is incorporated, add the water 2 tablespoons at a time, pulsing 2 to 3 times in between. (If you don’t have a food processor, you can use a fork to stir in the water.) The dough is ready when it appears very crumbly but sticks together when pinched. If the dough seems too dry, add up to 1 additional tablespoon ice water. Transfer to a counter and use your hands to press it into a uniform dough (don’t knead or overwork it).
  3. Divide the dough into two even balls and flatten them into discs. Place each disc in a separate covered container and chill for at least 1 hour (or tightly wrap in plastic and chill up to 24 hours for best results). (If only using 1 dough for your pie, you can freeze the second dough: tightly wrap it in plastic wrap and freeze for up to 3 months. Thaw it overnight in the refrigerator before rolling out.)
  4. Butter the inside and rim of a glass standard 9-inch pie pan (not deep dish). 
  5. Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.) Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
  6. Gently drape the dough over the rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan. For a single crust, use kitchen shears to trim excess dough so that there is 1 inch of overhanging dough all around the pan. Fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust.
  7. If making a double pie crust, roll out the second crust in the same manner as the first.  Add the filling to the pie, then gently place it on top of the filling. Use kitchen shears to trim excess dough from both crusts at the same time so that there is 1 inch of overhanging dough all around the pan. Fold both crusts under so they rest on the rim of the pan and then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife. Alternatively, you can make a lattice: use a pizza or pastry cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top. Crimp the edges with a fork.
  8. For the best golden brown color on the pie crust, add an egg wash. Beat one egg and use a pastry brush to brush it all over the crust. If desired, sprinkle with turbinado sugar.
  9. Bake the pie according to your pie recipe. For the best firm bottom crust, we recommend placing a baking sheet in the oven while preheating, then placing the pie on top to bake. 

Notes

*Method adapted from Zoe Francois

Find it online: https://www.acouplecooks.com/pie-crust-recipe/