Basic Pie Crust
This is our go-to pie crust, just in time for Thanksgiving! Follow our directions below for any recipe that calls for blind baking your crust before filling. Try it with Lemon Meringue Pie, Pecan Pie, Apple Pie, or our Raspberry Hand Pies. Makes two 9" single crust pies or one 9" double-crust pie.
Ingredients
- 2½ cups all purpose flour
- 1 tsp salt
- 1½ tsp sugar
- 1 cup (2 sticks) butter, cold and cubed
- 4 tbsp ice water
- sugar/pie weights/dried beans, for blind baking
Directions
- Combine flour, salt, and sugar in a large bowl.
- Add butter and cut in until butter is pea-sized.
- Add ice water and mix until dough just comes together.
- Split dough in half. Wrap each half in plastic and chill for at least 1 hour or overnight.
- Bring dough to room temperature before rolling.
- Roll out to fit a 9" pie dish.
- Chill the formed crust for 30 minutes before baking. Meanwhile, preheat oven to 350°F.
- To keep the crust from slipping or puffing during the blind bake, lay foil in the chilled crust, leaving a 2“ border around the outside edge overlapping the crust and fill the center with sugar up to the top.
- Blind bake the crust with the sugar in the foil for 45-50 minutes.
- Carefully remove the foil and sugar. Return the curst to the oven for another 10 minutes or until lightly browned.
- Cool completely before filling.
- The baked sugar (from blind baking the crust) may be used in other recipes to give a lovely nutty flavor.
- This pie crust recipe makes enough dough for two 9" pies. Refrigerate the other half for a few days or form in to a disk and freeze for up to 3 months.
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