Sweet Pie Crust

I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process.
Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

pie shell

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from online.wsj.com

Ingredients

  • 2

    cups flour

  • 1/4

    cup sugar

  • 1/2

    teaspoon salt

  • 2

    sticks cold unsalted butter, cut into pieces

  • 4

    tablespoons ice water

Directions

Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands. Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter. Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours. Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.

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