Perfect Pie CrustNovember 11, 2019
This perfect pie crust, made with flour, butter, salt, and water, is quick, easy, flaky, and basically foolproof. Here’s how to make it.
Making a perfect pie crust doesn’t need to be difficult, fussy, or stressful. With only four ingredients and 15 minutes of effort, you can confidently make this flaky, buttery pie crust that will earn you endless accolades—and requests for the recipe.–Angie Zoobkoff
Perfect Pie Crust
- Quick Glance
- 15 M
- 1 H
- Makes one (9-inch | 23-cm) pie crust
- 1. In a large bowl using a pastry blender or in the bowl of a food processor, combine the flour, butter, and salt until the mixture resembles small peas.
- 2. Sprinkle ice water, 1 tablespoon at a time, over the mixture and stir with a fork or pulse until the dry ingredients are moistened.
- 3. Use your hands to shape the dough into a ball. Cover and refrigerate for 30 minutes.
- 4. Preheat the oven to 425°F (218°C).
- 5. On a lightly floured surface, gently roll the dough into a 13-inch (33-cm) circle. Fit it into a 9-inch (23-cm) pie plate, fold the edges under, and crimp as desired.
- 6. If the recipe calls for the pie crust to be filled and then baked, go ahead and use the pie crust immediately or cover and refrigerate for up to a couple days. If the recipe calls for the pie crust to be blind baked, line the dough with aluminum foil, fill with pie weights or dried beans, and bake for 15 minutes. Remove the foil and weights or beans and bake, uncovered, until golden brown, 5 to 10 minutes more. Let the pie crust cool completely on a wire rack.
Perfect Pie Crust Recipe © 2013 Jan Moon. Photo © 2013 Time, Inc.. All rights reserved. All materials used with permission.