Ingredients:
- 2 1/2 cups (325 grams) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (for sweet pies, optional for savory pies)
- 1 cup (2 sticks or 225 grams) unsalted butter, cut into small cubes and chilled
- 1/4 to 1/2 cup (60 to 120 ml) ice water
Steps:
- Prepare Your Ingredients:
- Ensure your butter is very cold. Cut it into small cubes and then place it back in the fridge or freezer for a few minutes.
- Mix Dry Ingredients:
- In a large bowl, mix the flour, salt, and sugar (if using).
- Incorporate the Butter:
- Add the cold butter cubes into the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have a mixture that resembles coarse crumbs with some pea-sized pieces of butter remaining. This can also be done in a food processor with a few pulses, but be careful not to over-process.
- Add Ice Water:
- Drizzle in the ice water a little at a time, mixing gently with a fork or your hands after each addition. You want just enough water for the dough to come together without being wet or sticky. Start with 1/4 cup and add more if necessary.
- Form the Dough:
- When the dough begins to clump, gather it with your hands. Split the dough into two even balls. Flatten each ball into a disk, wrap in plastic wrap, and refrigerate. Chilling for at least 1 hour is ideal to let the gluten relax and keep the butter cold.
- Roll Out the Dough:
- After chilling, place one disk on a floured surface. Roll from the center outward to form a circle about 12 inches in diameter for a 9-inch pie plate. The dough should be about 1/8 inch thick.
- Transfer to Pie Dish:
- Carefully fold the dough in half, then in half again to form a wedge, or roll it loosely around your rolling pin, and transfer it to your pie dish. Unfold or unroll it over the dish, gently pressing it into the bottom and sides.
- Trim and Crimp Edges:
- Trim the overhang to about 1 inch beyond the edge of the pie dish. Fold the edge under itself and crimp decoratively with your fingers or a fork.
- For a Pre-Baked Crust (if required):
- Prick the bottom with a fork to prevent puffing. Line with parchment paper or aluminum foil, fill with pie weights or dried beans, and bake at 375°F (190°C) for about 15-20 minutes. Remove the weights and liner, then bake for another 5-10 minutes or until golden brown.
- For a Filled Pie:
- If your recipe calls for an unbaked crust, simply fill the crust and follow your pie recipe’s baking instructions.
Tips:
- Keep everything cold: The key to a flaky crust is to keep the butter from melting until it hits the oven. This creates steam, which leads to flakiness.
- Don’t overwork the dough: Minimal handling results in a tender crust.
- Rest the dough: This helps in reducing shrinkage during baking and makes rolling out easier.
Remember, practice makes perfect with pie crusts. Each attempt will give you a better feel for the dough and the process. Enjoy your pie-making!
