Sister Pie Crust
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
35
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Pulse salt, sugar, and 1 1/4 cups flour in a food processor to combine
2
Add butter and pulse until largest pieces are pea-size
3
Transfer to a medium bowl and freeze about 5 minutes
4
Combine vinegar and 3 Tbsp
5
Ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate
6
Knead until dough comes together with just a few dry spots remaining
7
Flatten into a disk and wrap tightly in plastic
8
Chill at least 2 hours
9
Let dough sit at room temperature 5 minutes to soften
10
Roll out on a lightly floured surface, rotating often and dusting with more flour as needed to prevent sticking, to a 12" round
11
Fold dough in half and transfer to a glass 9" pie dish
12
Lift up edges and allow dough to slump down into dish
13
You should have about a 1" overhang
14
Fold edges under and crimp
15
Place pie dish on a foil-lined rimmed baking sheet and freeze 15 minutes
16
Meanwhile, preheat oven to 425°F
17
Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and sides
18
Fill with pie weights and bake until edge is pale golden, 15–20 minutes
19
Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7–12 minutes, or golden for a custard pie, 12–18 minutes
20
Transfer to a wire rack and let cool
21
Pulse salt, sugar, and 1 1/4 cups flour in a food processor to combine
22
Add butter and pulse until largest pieces are pea-size
23
Transfer to a medium bowl and freeze about 5 minutes
24
Combine vinegar and 3 Tbsp
25
Ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate
26
Knead until dough comes together with just a few dry spots remaining
27
Flatten into a disk and wrap tightly in plastic
28
Chill at least 2 hours
29
Let dough sit at room temperature 5 minutes to soften
30
Roll out on a lightly floured surface, rotating often and dusting with more flour as needed to prevent sticking, to a 12" round
31
Fold dough in half and transfer to a glass 9" pie dish
32
Lift up edges and allow dough to slump down into dish
33
You should have about a 1" overhang
34
Fold edges under and crimp
35
Place pie dish on a foil-lined rimmed baking sheet and freeze 15 minutes
36
Meanwhile, preheat oven to 425°F
37
Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and sides
38
Fill with pie weights and bake until edge is pale golden, 15–20 minutes
39
Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7–12 minutes, or golden for a custard pie, 12–18 minutes
40
Transfer to a wire rack and let cool
41
Do Ahead Dough can be made 3 days ahead, or freeze up to 1 month
42
Crust can be baked 1 day ahead
43
Store tightly wrapped at room temperature
44
Dough can be made 3 days ahead, or freeze up to 1 month
45
Crust can be baked 1 day ahead
46
Store tightly wrapped at room temperature