I use this for both sweet and savory pies, but I leave the sugar out for savory crusts. This is specifically for a gluten centric crust, check out my gluten free pie crust here. This recipe makes enough for one bottom crust and one top crust. If you’re making a quiche, half this recipe.
Time: 45 minutes active + 2 hours passive
Ingredients:
- 2 1/2 C all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar (for sweet pies)
- 1 C cold unsalted butter, cut into 1/2inch cubes
- Ice water
Unwrap the butter and slice into small cubes, gently separate the cubes, put into a bowl and put back into the refrigerator for at least 20 minutes.
I prefer to make this in a food processor but you can also do it by hand. In using a food processor start by adding 1 1/2C flour in with the S shaped blade (the plastic one if you have it), add the salt, and sugar if you’re using it. Pulse the ingredients a few times to mix in the salt and sugar.
Once combined, add the cut up butter, and pulse several times for a total of 15-25 seconds, or until most of the large clumps of butter are well coated in flour and cut up.
Transfer to a medium sized bowl and add the remaining cup of flour and mix by hand, pressing butter clumps flat between thumb and pointer finger. The key to good pie crust is to not overwork the dough, you want to get the ingredients combined but exhausting the dough will result in a tough and possibly uneven cooking.
The dough at this point should be somewhat combined but is likely pretty dry and “shaggy.”
Add water to your bowl of ice and start adding the ice water one tablespoon at a time. Mix by hand gently after each tablespoon, you want the dough to come together, but if you can still see some areas of non-mixed butter you know you’re on the right track. I usually use between 2 and 6 tablespoons but it varies from attempt to attempt.
Split the dough in half and put each half onto its own piece of plastic wrap. Flatten using the palm of your hand and fully cover dough, try to get it somewhat even here. Lay flat in the refrigerator for at least two hours.
When you’re ready to make your pie (or quiche!) heavily butter a 9 inch pie pan with unsalted butter. Take one of the flattened dough rounds out of the fridge and leave at room temperature for 5 minutes. Lightly flour a pastry cloth or clean dish cloth, place the dough round on the cloth and dust with flour.
Start rolling out the dough, there will likely be areas where holes form and the edges will likely be ragged. I use a very sharp knife or wheeled pastry slicer to trim the ragged edges and lightly patch any interior areas that may be too thin or have holes. Gently press the trimmed pieces over the holes, you won’t get them to stick but just want to patch any opening.
Once it is rolled out enough to cover the bottom, sides, and rim of pan, lift using either pastry scrapper or two spatulas and place gently into the pie pan. Press lightly to fit the dough into the pan, trim any extra hanging over the edge using scissors.
Fill with pie filling, and if using a top repeat the above rolling out steps. I like to use cookie cutters to make windows or designs in the top, but you can also cut using the pastry slicer and then create a latticing design. Before adding the top, brush the rim of the lower crust with a mixture of one beaten egg and 2 Tbs water. Once you have filled with filling add the top piece of crust and brush the whole top with the egg and water mixture, sprinkle with large grain sugar.
Bake according to the pie filling instructions, but you want the crust to be a medium brown.