How to make Perfect Pie Crust from Scratch
Buying a frozen, premade pie crust at your neighborhood grocery store is a convenient way to whip up a quick pie recipe, but nothing beats a homemade pie crust made from scratch. With four household ingredients you'll find in your kitchen cupboard and an old-fashioned rolling pin, you can inspire nostalgia and create a perfect pie crust suitable for any pie recipe. Does this Spark an idea?
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Things You'll Need
- 1 cup unsalted butter, chilled
- 3 cups all-purpose flour
- 3 tbsp. white sugar
- 1/3 cup ice water
Instructions
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1
Combine 3 cups all-purpose flour and 3 tbsp. sugar in a large bowl.
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2
Cut 1 cup of unsalted butter into tablespoon-size pieces. Add the pieces to the mixture of flour and sugar.
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3
Cut the butter and flour mixture together using an electric mixer or by hand using a pastry blender. The mixture should begin to resemble a coarse meal.
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4
Turn the mixer to low speed, or stir the mixture with a fork, and slowly pour in 1/3 cup of ice water. Stop stirring when the dough begins to clump and before it forms a ball.
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5
Knead the dough lightly inside the bowl, using your fists to push down the center of the dough, folding in the sides and repeating the process over and over until it forms a ball.
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6
Cut the dough in half and flatten each portion of the dough into a disc shape. Wrap the dough discs in plastic wrap. Chill the portions separately in your refrigerator for 30 minutes. Once chilled, roll the dough on a flat surface and line the inside of your pie plate.
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Tips & Warnings
Double Crust Fruit Pies: Bake in a hot oven at 450 F for 10 minutes, then lower heat to 350 degrees F for remaining time, until filling is cooked.
Pie Shell Filled With An Uncooked Filling: Unbaked pie shells filled with mixtures of milk and eggs, such as custard and pumpkin pies, should be baked in a hot oven at 450 degrees F for 10 minutes, then in a moderate oven 325 degrees F for the remaining time.
Baked Single Pie Shell or Tart Shells: Bake at 450 degrees F for 10-12 minutes or until the pastry is golden brown.
Pie crusts made with self-rising or whole wheat flour differ in flavor and texture from those made with all-purpose flour.
Do not use quick-mixing or whole wheat flour for an oil pastry.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
