This is my go-to recipe for pie crusts. It’s buttery, flaky and light.
LOOK AT THESE FLAKES PEOPLE. Gah. I die. So freaking good.
To save time when I make a pie, I throw together a double batch ahead of time and freeze the resulting four pie discs (double wrapped and in a plastic baggie to avoid freezer burn) so they will be ready to go when I want them.
Ingredients
Makes two pie discs for a deep dish pie plate
3 and 3/4 cups (626g) all-purpose flour, plus more as needed (spoon & leveled)
3 teaspoons granulated sugar
1 ½ teaspoons salt
1 ½ cups ( 24 Tbsp) unsalted butter, chilled and cubed. You can grate frozen butter if you’re feeling excited to do that but it takes longer and I haven’t really noticed a huge difference in texture.
3/4 cup ice water, plus more as needed
Instructions
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure another 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, about 2 tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
Proceed with the pie per your recipe’s instructions.
I have included instructions for making a Par baked and Blind baked crust below if you are making a custard or cream pie.
If you are Par baking or Blind baking a crust:
Transfer to a pie tin, and chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like, place into the freezer for 10 minutes before baking.
While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.
Return the pie to the oven. Reduce the oven temperature to 375°f / 190°c.
For a Par-baked pie crust, bake for a further 2-3 minutes, until the inside of the pie crust is set and barely golden.
For a Blind baked pie crust, bake the pie crust for a further 5-10 minutes, until the crust is evenly golden brown.
Remove from the oven and let it cool completely.
