Perfect Pie Crust
This flaky, buttery crust works perfectly with pies and quiches. Follow the steps for the best pie crust ever!
Servings 2 crusts
Ingredients
- 2 cups all purpose flour
- 1 Tbsp sugar or 1/2 Tbsp. for savory quiches
- 3/4 tsp salt
- 1 cup butter (or 2 sticks, 16 TBSP)
- 4 Tbsp cold water you can add ice to the water to keep it cold in the fridge
- 1 egg white
Instructions
- This recipe works well in a food processor, but you can use a pastry cutter to mix by hand.
- Cut the butter into small cubes.
- Measure out all of your ingredients and place the butter, flour, salt, sugar, along with your mixing bowl in the freezer to get nice and cold.
- Add ice to the water and place in the fridge to keep cold.
- When the ingredients are nice and chilled, mix the flour, sugar, and salt together. If you are using a food processor, pulse the dry ingredients. If you are using a mixing bowl, whisk the dry ingredients together.
- Remove the butter from the freezer and pulse it in the food processor with the dry ingredients until the fat is in tiny chunks. If using a mixing bowl, Mix the butter and dry ingredients with a pastry cutter until they are in tiny chunks.
- Mix the beaten egg white. Pulse in the egg white and cold water until the dough just starts to come together when pressed between your fingers. The mixture will still be crumbly.If mixing by hand use a wooden spoon or a rubber spatula.
- Press dough together into a thick flat disk and cut into two disks and cover with plastic wrap or parchment paper and place in the fridge for 30 minutes to one hour, or up to 24 hours.
- Take one of the disks of dough out of the fridge and split into two disks. Cover the extra disk and place back in the fridge if you are using both crusts, or freeze for later use.
- Roll the dough out in between two sheets of plastic wrap or parchment paper.
- Remove the top layer of the plastic wrap or parchment paper and invert into a pie pan. Then remove the bottom layer of parchment or plastic wrap.If you are making a crostata, you will need to bake it on parchment paper on a sheet pan, so only remove the top piece of parchment and make sure not to use plastic wrap while rolling it out.
- Place in the freezer for about 20 minutes to re-firm.
- Bake as needed.
Notes
You can freeze pie dough for up to one month. Just make sure it's covered really well. Thaw in the fridge before rolling it out.