Pie Crust

Single Crust

1. 1 ¼ cups (6 ¼ ounces) all-purpose flour

2. ½ tsp kosher salt

3. 1 stick unsalted butter, frozen

4. ¼ cup ice water

5. 1 tablespoon sugar (optional)

Double Crust

1. 2 ½ cups (12 ½ ounces) all-purpose flour

2. 1 tsp kosher salt

3. 2 stick unsalted butter, frozen

4. ½ cup ice water

5. 2 tablespoon sugar (optional)

1. Combine flour with kosher salt and dump it into a food processor using the blade attachment. Pulse a few times to combine.

   Here you can add the optional sugar if you are making a sweet pie.

2. Using the grating attachment and allowing it to spin, press two sticks of thoroughly frozen butter through the feed tube and into the flour mixture. Add mixture to a bowl. Toss to make sure that all of the butter is coated in flour.

3. Slowly begin to add 1 tablespoon of ice water at a time to the mixture. The amount will depend on many different factors, so continue adding the ice water slowly and mixing the dough together until it just starts to hold its shape.

   It can take anywhere from 10-15 tablespoons per recipe.

4. Turn the dough out onto a flat, floured work surface and gently knead it into one cohesive mass. Don’t worry if the dough looks a little dry and crumbly because it will continue to hydrate once it is placed in the fridge.

5. Wrap the dough in plastic wrap and pat it out into a thick round disc so that the dough is easier to roll out later. Place the dough into the fridge and let sit for at least 30 minutes.

   This is where you should each recipe into separate disks

6. After 30 minutes has passed, the dough should be nice and firm and should look like it has hydrated nicely. In addition, it should be visibly dappled with little bits of butter. Take half of the dough, wrap with plastic, and place it back into the fridge for later.

7. On a flat work surface that is covered with flour, and adding flour as needed, roll the dough out to a diameter that is one to two inches wider than the pie plate you intend to use.

8. Once the dough is rolled out to your desired specifications, use your rolling pin to lift it up over counter top and transfer it over to your pie plate.

9. Instead of pressing the pie dough into the corners, lift and drop it into the corners to avoid stretching the pie dough. Make sure that the dough is generously hanging over the sides of the plate. Trim off any excess dough on the edge of the pie plate and and wrap up the excess dough for later.

10. “Flute” the edge of the pie crust by placing your finger and thumb on the crust and and pressing the dough up between them repeating around the circumference of the crust until you have achieved a pattern. Let sit in the fridge for at least 30 minutes.

11. Once 30 minutes has passed, line the pie dough with aluminum foil and fill it with the pie weight of your choice, such as rice or dry beans. Place in a 400°F oven for 12 to 15 minutes until lightly brown. Remove the foil and “dock” the crust by poking several little holes in the bottom of the crust using a fork. Place back into the oven for another 7 to 9 minutes until a little more golden brown.

    This step is optional, but if you are making a wet pie like apple pie or chicken pot pie, it is very helpful in preventing soggy bottoms.