Growing up, my Dad was the baker in our family. If there was pie or coffee cake or cookies to be made, it was always Dad who made them. For years, I used his “foolproof” pie crust recipe, made with shortening. Then, just for kicks, I made an apple pie using an all-butter crust from one of Martha Stewart’s pie books. And I will never go back. (Sorry, Dad!) The flavor alone is better. But the dough! The dough is so easy to roll out, it doesn’t tear, and it is extremely forgiving. Be sure to chill it for half an hour before adding your filling, as this allows the butter to solidify before baking.
What you need:
- 2 1/2 c. all-purpose flour
- 1 t. salt
- 1 t. sugar
- 1 c. (2 sticks) cold unsalted butter, cut in small chunks
- 1/4-1/2 c. ice water
- food processor
- plastic wrap
- cutting board and knife
- rolling pin
- pie plate
Time: 15 minutes + 1 hour chilling (before rolling) and 30 minutes chilling (after rolling)
Freezeable: Yes. Wrapped well in plastic wrap and sealed in a freezer bag, this dough will keep for 3 months. Thaw it in the refrigerator before using.
Serves: This makes 2 9″ crusts (for one double-crust pie or two single-crust pies).
Multiplying the recipe: Only if you have a larger food processor.
In a food processor, pulse the flour, salt and sugar together. Add the butter chunks and pulse. The mixture will look mealy and should have large chunks of butter still. Add 1/4 c. ice water and pulse until the dough is just starting to come together. Add more water if the dough is too dry, a tablespoon at a time.
Dump the dough out onto a piece of plastic wrap and smoosh it together just a bit until it holds together completely. Divide it in half and wrap each half tightly in plastic wrap. Refrigerate for 1 hour, or as long as one day.
Roll out the pie crust to 10-11″. Carefully place it in the pie plate and trim the edges so there is about 1″ overhang. Fold the overhang under so that the top of the crust is at the edge of the pie plate. Crimp the edges of the pie dough by pressing the outside of the dough with the thumb while your index and ring finger press the inside of the dough on either side of the thumb. Chill the dough, uncovered, for half an hour. Fill and bake according to your filling recipe.