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SERVINGS 8 servings
Ingredients
• 1 cup (8 ounces) unsalted butter, very cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup (12 tablespoons) unsalted butter, chilled, cut into 1/4 inch cubes
Egg Wash
Method
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2. Add the butter, half at a time, pulsing several times after each addition:
Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and
pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your
fingers.
Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to
form each one into a disc. Do not over-knead! Kneading develops gluten which will toughen the dough, not
something you want in a pastry crust. You should just knead enough so that the dough holds together without
cracks.
If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a
good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
5. Remove dough from refrigerator and let sit for a few minutes:
Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just
enough to make rolling out a bit easier.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of
the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
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Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over
and under the edge of the bottom piece of dough, pressing together.
Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
4. Bake:
Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche.
Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.
See more detailed instructions and photos for how to blind bake a crust here.
Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse
cornmeal, with butter bits no bigger than peas.
Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly
dough and it holds together, it's ready.
If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition,
until the mixture just begins to clump together.
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2. Form discs:
Remove dough from machine and place in a mound on a clean surface.
Divide the dough into 2 balls and flatten each into 4 inch wide disks.
Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before
rolling out.
Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use a
Tupperware pastry sheet that has the pie circles already marked.)
Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make
sure it is not sticking.
You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the
dough extends by at least 2 inches all around.
Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
Egg Wash
1. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
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