Best Ever Pie Crust

Best Ever Pie Crust

I am not sure what there is to say about pie crust. I know that a lot of bakers are afraid to make a pie crust from scratch.

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It seems daunting, but over the years, new recipes have been developed to make this easier. Recipes, such as this one, makes it harder to mess up.

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What we are doing here is making two different doughs that are merged to form a flaky, moist crust.
The butter is added directly to half of the flour, which coats it and kind of waterproofs it.

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The last-minute addition of the frozen grated butter helps create that flaky crust that we all love.

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The next time you want to make a pie, drop the store-bought crust and pick up your rolling pin. You will thank me. I’m sure!

Best Ever Pie Crust

The process is different, but the results are amazing. This recipe produces a moist, flaky crust.

Course Dessert
Cuisine American
Keyword best ever pie crust, dougbakes.com, pie crust
Prep Time 15 minutes
Servings 1 8-9 inch pie crust
Author Doug Bakes Staff

Ingredients

  • 10 tablespoons unsalted butter, very cold
  • 11/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon teaspoon salt
  • 1/4 cup Ice water

Instructions

  1. Using the large holes of box grater, grate 2 tablespoons butter and place in the freezer. Cutting the remaining 8 tablespoons butter into ½-inch cubes.

  2. In a food processor, pulse together ¾ cup flour, sugar, and salt, until combined.

  3. Add cubed butter and process until paste forms, about 30 seconds.

  4. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses.

  5. Transfer mixture to a bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

  6. Sprinkle 2 tablespoons ice water over mixture. Toss with a rubber spatula until the mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with a spatula until dough sticks together. Transfer dough to a sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form a compact, fissure-free mass. Wrap in plastic and flatten to form 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on the counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let the dough thaw completely on counter before rolling.)



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