Easy Pie Crust Recipe
Looking for the perfect pie crust recipe that’s easy to make and perfect for any sweet or savory pie? Look no further! This foolproof Easy Pie Crust recipe will take your baked goods to the next level.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
Instructions:
- In a large mixing bowl, whisk together the flour and salt.
- Add the cold butter pieces and using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
- Slowly add the ice water, a little at a time, and mix until the dough comes together.
- Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit your pie dish.
- Trim any excess dough and crimp the edges as desired.
- Fill with your favorite pie filling and bake according to the recipe instructions.
Popular questions:
- Q: Can I use salted butter instead of unsalted in this recipe?
- Q: Can I make this crust ahead of time and freeze it?
- Q: How do I blind bake this pie crust?
A: You can use salted butter, but adjust the amount of salt in the recipe accordingly.
A: Yes, you can prepare the dough, wrap it well, and freeze for up to 3 months.
A: To blind bake, line the crust with parchment paper, fill with pie weights, and bake for 15-20 minutes before adding the filling.
Helpful tips:
- Try adding a pinch of sugar to the dough for a slightly sweeter crust.
- For a flakier crust, be sure not to overwork the dough when mixing in the butter.
- Brushing the crust with an egg wash before baking can give it a beautiful golden color.
Expert Secrets:
- For extra flavor, try adding herbs or spices to the dough for a savory pie crust.
- For a vegan version, substitute the butter with chilled coconut oil or vegan butter.
- Prevent a soggy bottom by blind baking the crust before adding the filling for custard pies.
