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Pie Crust - No Egg

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Rate this recipe 3.9/5 (43 Votes)
Pie Crust - No Egg 1 Picture

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter (chilled, cut into pieces)

Details

Preparation

Step 1

Step 1
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

Step 2
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

Step 3
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

Step 4
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

Step 5
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

Step 6
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

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