Many people have a hard time making the perfect pie crust, but with this simple recipe you will get it right the first time, every time. There are two tricks to always keep in mind:
- Keep the ingredients ice cold.
- Don’t overwork the dough or it will become tough.
- 1 1/2 cups all purpose flour
- 9 Tablespoons of unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- bowl of ice water
Cut butter into 1/4” cubes and place in the freezer for 15 – 30 minutes before beginning the recipe.
It is imperative that the ingredients be as cold as possible when you are working with them, as this is what will help to keep the pie crust light and flaky.
2. Add cold butter to the food processor and pulse it for a few seconds at a time, until the mixture becomes crumbly.
At this point you will see pea-sized pieces of butter still in the mixture, and that is exactly what you want to see.
3. Add 3 Tablespoons of ice water and pulse until it is fully incorporated.
Check the consistency of the dough by picking up a small handful and squeezing it in the palm of your hand. If it holds together, move on to the next step. If not, add more water, a Tablespoon at a time, until it does. Be careful not to add too much water, as this will make a tough dough.
4. Pour the dough mixture out onto a lightly floured surface and press it together with the heels of your hands a few times. Then press the mixture together until it forms a rounded disk like you see below.
5. Wrap the dough in plastic wrap and place it in the freezer for 15 minutes if you are planning to continue on with making the pie immediately. You can leave it wrapped and frozen for up to 3 days before using it. This will make much easier work of holiday food prep if your pie crust is already in the freezer ready to go.