Buttery Pie Crust
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Salt1.75 sticks
Unsalted Butter (cold, cut into small pieces)1 large
EggDirections:
1
Combine the flour and salt in a large bowl
2
Add the butter and mix together with your fingertips or a pastry cutter until the mixture resembles coarse meal
3
Mix the egg with the water in a small bowl
4
Toss the mixture gently with the butter mixture until the dough comes together; do not overwork it
5
Divide the dough in half
6
Flatten each half with the palm of your hand to form a thick disk
7
Wrap both disks in plastic wrap and chill in the refrigerator for at least 1 hour
8
Remove 1 disk of dough from the refrigerator
9
Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate
10
Work quickly, as the dough can become sticky
11
Use a spatula to help lift the dough and fold it loosely in half, then in quarters
12
Gently transfer the dough to the pie plate, placing the corner of the dough in the center of the plate
13
Open up the dough and press it lightly into the plate to fit
14
(If the dough should tear, just press it gently together
15
) Trim the dough, leaving a 1-inch overhang
16
Repeat the rolling process with the second disk of dough to make the top crust
17
The circle of the top crust should be 10 inches in diameter
18
Combine the flour and salt in a large bowl
19
Add the butter and mix together with your fingertips or a pastry cutter until the mixture resembles coarse meal
20
Mix the egg with the water in a small bowl
21
Toss the mixture gently with the butter mixture until the dough comes together; do not overwork it
22
Divide the dough in half
23
Flatten each half with the palm of your hand to form a thick disk
24
Wrap both disks in plastic wrap and chill in the refrigerator for at least 1 hour
25
Remove 1 disk of dough from the refrigerator
26
Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate
27
Work quickly, as the dough can become sticky
28
Use a spatula to help lift the dough and fold it loosely in half, then in quarters
29
Gently transfer the dough to the pie plate, placing the corner of the dough in the center of the plate
30
Open up the dough and press it lightly into the plate to fit
31
(If the dough should tear, just press it gently together
32
) Trim the dough, leaving a 1-inch overhang
33
Repeat the rolling process with the second disk of dough to make the top crust
34
The circle of the top crust should be 10 inches in diameter