Buttery Pie Crust
Don’t buy store bought crust…you have all the ingredients and now its super simple to make.
The key to a flaky crust is keeping the butter as cold as possible until you can get it into the hot oven.
It even helps to chill the rolling pin in the freezer.
I use this recipe for both sweet and savory fillings.
Buttery Pie Crust Instructions
Pie Crust Step 1: Put the flour, sugar, and salt in the food processor. Pulse several times to mix.
Pie Crust Step 2: Add the butter to the dry ingredients and pulse 7 to 8 times to cut the butter in well.
Pie Crust Step 3: Remove the lid and fluff the mixture with a fork, lifting it up from the bottom of the bowl.
Pie Crust Step 4: Drizzle the water slowly and pulse 5 or 6 times, until the mixture is crumbly.
Pie Crust Step 5: Fluff the pastry and pulse 5 or 6 times more, until the pastry starts to form coarse crumbs.
Pie Crust Step 6: Using your hands, roll the dough into two even size balls.
Pie Crust Step 7: Knead once or twice and then flatteninto ¾” thick disks.
Pie Crust Step 8: Wrap in plastic and refrigerate for at least an hour or overnight before rolling.
Pie Crust Step 9: When ready to use, with a French rolling pin, roll into a 10” or 12” in round until desired thickness…approximately ¼” thick.
Pie Crust Step 10: Roll the dough around the rolling pin so that you may easily transfer it into the pie pan.
Pie Crust Step 11: Unroll the dough into the pan, crimp edges and you are ready to fill with your desired filling.
Pie Crust Step 12: Par baking for 7-10 minutes in a 350°F oven is best for most recipes.
Top Pie Crust Kitchen Tools
Food Processor, Sauce Pans, Glass Containers
Chef Cynthia's Tips & Techniques: Buttery Pie Crust!