Pie Crust

Pie Crust probably is one of the most intimidating items on the baking list. However, I promise you, if following this recipe you will be much more confident when baking a pie.

About This Recipe

• When it comes to making a pie crust, there is one rule of thumb which is; "KEEP EVERYTHING COLD" with cold butter and cold water. When the butter is cold it will stay in form of thin chunks. These chunks will melt within the crust while baking and creates those beautiful layers of flakey crust. So the colder the larger the flakes.
• This Pie Crust recipe is easy beyond what you can imagine. It only requires a few simple ingredients with no use of shortening.
• This recipe works with sweet and savory pies such as quiche or shepherd's pie.
• In addition, this recipe can be used for deep dish or regular pie, or even lattice-style pie.

How To Make This Pie Crust

• I prefer using a food processor to make this crust. You can use a hand mixer, but it will take longer and more arm work.
• Place flour, salt, and sugar in the food processor and blitz a few times.
• Put a few cubes of ice in a glass and add cold water. So you will have ice-cold water handy.
• Cube the butter and keep it in the fridge until you need to use it. Add the butter to the flour mixture and pulse ten times. The mixture will look crumbly and coarse, and it is okay and normal.
• At this point when you press some of the dough, it will not stick together and will be too powdery. This is when we need the cold water to come to play. Start adding cold water, two tablespoons at a time. If the dough sticks together when pressing, the dough is ready, and if not, add more water only one tablespoon at a time.
• Once the dough is cohesive, dump the dough on the counter, and try to shape it into two separate portions. It does not have to be a perfect shape and crack-free. Do not work the dough out or knead it. This will cause the butter to melt.
• Wrap each disk in cling wrap and place them in the fridge for at least one hour.

• When ready to bake, Put the dough out of the fridge for five minutes, then roll the dough on a lightly floured surface.
• It will be a bit hard to roll out because of cold butter, but as you roll it out, it will be easier.
• Roll until the dough has a thickness of ¼ inch. Transfer the dough onto the pie dish, and trim the edges with a pair of scissors or knife. Leave ½ inch on the edge of the dish.
• Prick the bottom of the crust with a fork and fill the dish with the desired filling. Apple Pie Filling. Place the other rolled-out dough on top and press the edges to stick together.
• Fold the edge of the dough towards the outside. This makes the edge thicker and easier to shape.
• Start crimping the edges with one knuckle inside and two fingers outside and pinch the dough to make the wavey edges.
• Poke the top of the pie with forks and brush it with a mixture of egg and milk. Sprinkle the top with turbinado sugar, and bake.

📖 Recipe