#44 Pie Crust

I'm using my own tried and true pie crust recipe....and actually, believe it or not, I do not love pie. So I do not make it often, but I considered it a personal challenge years ago to get really good at making pie crust. It was probably all those early years in my marriage watching Martha Stewart on a daily basis. So this recipe actually comes from Martha. It's her "Perfect Pie Crust- Pate Brisee." I use a food processor for this recipe...I've never made pie crust without one.

Pie Crust
Makes 2 single 8-10" crusts or 1 double

2 1/2 c. all purpose flour
1 tsp. kosher salt
1 tsp. sugar
2 sticks cold butter butter, cut into pieces
1/4-1/2 c. ice water
Make sure all your ingredients are cold


1. Place flour, salt and sugar in a food processor bowl and process a few seconds to combine. Add butter pieces and process until the mixture resembles course meal, about 10 seconds.

 

2. Add ice water in a slow steady stream, through the feed tube with the machine running, just until the dough holds together. I actually use ICE water, so I place a strainer over the feed tube to prevent ice from falling in.

 

Above is what it will look like when your dough is right. The amount of water you use will depend on the humidity in the room etc. Do not process for more then 30 seconds. If you have your ingredients all together...making a pie crust this way will literally take less then a couple minutes.

3. Turn dough out onto a work surface. Divide into two equal heaps and place on two sheets of plastic wrap. Flatten to form disks. Wrap and refrigerate at least one hour before using.

 

I use the plastic wrap to form into a disk.

At this point you can refrigerate about 2 days before using or freeze for up to one month.

To roll into a pie crust......

After at least an hour in the fridge take one disk out and place on a floured work surface.

The trick to rolling it out is to constantly turn and flip your crust to prevent sticking and to only roll in one direction.

Once your crust is a good size....about 12 inches in diameter, you are ready to place it in your pie plate.

I roll it onto the rolling pin slightly to transport it to the pie plate.

 

Unroll into the pie plate. I use a glass one, so I can see the bottom of the crust during the baking process.

 

Gently work the crust into the bottom and up the sides of the pie plate.

 

 



Using a kitchen scissors, cut the extra crust, leaving some on the outer edges for fluting. If you are making a double crusted pie...it is at this point that you add your filling before topping that with the top crust. I am making a quiche, so the rest of the pictures are for a single crusted pie.

I use my thumbs and pointer finger to make a fluted edge.

For my quiche recipe I brushed it with oil and docked it. Then it is important to put it back into the refrigerate for about 30 minutes. This goes with all pies, in my humble opinion. The rule is make it cold and bake it hot. So make sure your pie is good and cold when it goes into the oven, that way it will hold it's shape.

That is it....not too hard. Actually it's quite easy and much better then store bought crust.