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.
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.
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.
The last-minute addition of the frozen grated butter helps create that flaky crust that we all love.
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.
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
-
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.
-
In a food processor, pulse together ¾ cup flour, sugar, and salt, until combined.
-
Add cubed butter and process until paste forms, about 30 seconds.
-
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.
-
Transfer mixture to a bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
-
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.)