Updated: Apr 5
When I’m looking for a pie crust from scratch this is the one I make. They can be used for sweet pies or even a quiche and it freezes well. Be sure to double the batch to help you when you need a pie crust lickety-split!
1 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup ice-cold water
To make by hand:
In a large bowl, whisk together the flour and salt. Scatter in the butter and use a pastry blender or your fingers to cut the butter into the flour until the biggest pieces are the size of small peas. Gradually drizzle the ice water on top, using a rubber spatula or your hands to stir until the dough comes together. The dough should not be watery or wet.
To make in a food processor:
Pulse together the flour and salt. Sprinkle the butter over the flour and pulse until the butter is coated in flour and the biggest pieces are the size of small peas. Drizzle the ice water on top and pulse until the dough comes together. The dough should not be watery or wet.
Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. (The dough can be tightly wrapped and frozen for up to 1 month at this point. Thaw in the refrigerator before proceeding.)
Lightly dust the counter with flour and roll the dough out to a round 2 1/2 inches larger than a 9-inch pie plate or 3 1/2 inches larger than a 9-inch deep-dish pie plate. Transfer the dough to the pie plate and carefully ease it into the edges. Trim the dough to an even 1/2 inch all around and fold it under itself on top of the rim. Use your fingers to crimp the crust along the rim. Refrigerate for 1 hour. If the pie or quiche recipe calls for an unbaked crust, you’re ready to go ahead with that recipe.
If your recipe calls for a blind-baked crust, preheat the oven to 425°F and proceed to step 6.
Use a fork to poke the dough several times on the bottom and sides of the pie plate (this is called docking).
Bake until the edges of the dough are just beginning to brown, about 15 minutes. Check the crust and bake until the bottom is dry and lightly browned, about 5 minutes. This is for a blind bake crust. If using it for a cooked pie.
To use with Pie Filling Recipe
Pour the pie filling into an unbaked pie crust (recipes are available here) in a 9" pie plate. Cover with a second crust, trim and flute the edges. Brush with egg wash and place the pie on a baking sheet to catch any spills. Bake at 425°F for 20 minutes. Cover the edges with a pie shield, turn down oven temperature to 375°F and bake an additional 30-40 minutes or until the crust is golden and the filling is bubbly and hot.
Did you know…
freezing blueberries is easy peasey…we let nature do all the work for us! When you get your fresh blueberries from our farm, line a rimmed baking sheet with parchment paper or wax paper. Pour the berries onto the baking sheet and pick out any smashed berries, leaves, twigs, etc. Be sure the berries are in a single layer so that they can freeze quickly and evenly. Once frozen, you can easily lift the parchment or wax paper and pour the berries into a freezer-safe container! Voila! They are wonderful eaten straight out of the freezer or added to any baked goods. This is also the perfect time to stock up for smoothies and any baking throughout the winter months...enjoy!