Easy Pie Crust
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
61
Spice
50
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Combine the flour, sugar and salt in a food processor; pulse on and off to mix
2
Add the butter and pulse the machine on and off until the mixture resembles coarse meal
3
With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together
4
(If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time
5
) Remove the dough from the machine and divide it in half
6
Flatten each half with the palm of your hand to form a thick disk
7
Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour
8
Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator
9
Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed 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 and then into quarters
12
Gently transfer it to the pie plate, centering 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
If making a single-crust pie, turn the edge under and flute it decoratively
17
Repeat the rolling process to make a top crust or another bottom crust
18
The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie
19
Follow the individual pie (or tart) recipes for filling and baking
20
Combine the flour, sugar and salt in a food processor; pulse on and off to mix
21
Add the butter and pulse the machine on and off until the mixture resembles coarse meal
22
With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together
23
(If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time
24
) Remove the dough from the machine and divide it in half
25
Flatten each half with the palm of your hand to form a thick disk
26
Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour
27
Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator
28
Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate
29
Work quickly, as the dough can become sticky
30
Use a spatula to help lift the dough and fold it loosely in half and then into quarters
31
Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate
32
Open up the dough and press it lightly into the plate to fit
33
If the dough should tear, just press it gently together
34
Trim the dough, leaving a 1-inch overhang
35
If making a single-crust pie, turn the edge under and flute it decoratively
36
Repeat the rolling process to make a top crust or another bottom crust
37
The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie
38
Follow the individual pie (or tart) recipes for filling and baking