Basic Pie Crust

For a 9-inch, standard or deep dish crust

Ingredients

• 1½ cups all-purpose flour
• ¼ teaspoon salt
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cold, cut into 9 pieces
• 3 tablespoons ice water

Recipe

1. Place the flour and salt in a food processor and process to blend for 20 seconds. (Or whisk them together by hand in a large mixing bowl.)

2. Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15 to 20 seconds. (Or rub the butter into the flour with your fingertips or cut it in with a pastry blender.)

3. With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together. (Or sprinkle the water over the mixture while tossing with a fork.)

4. Knead the dough for several turns on a lightly floured surface to bring it together.

5. Shape the dough into a thick disk, wrap in plastic, and refrigerate at least 1 hour.

6. Following the instructions for rolling the dough, roll the chilled dough for the bottom crust out to a circle 2 inches bigger than the size of the pie pan.

7. Fit the rolled dough into a 9-inch pie pan and trim the edges. Keep the crust in the refrigerator until ready to fill. If prebaking the crust, refrigerate it for at least 30 minutes before baking.

 

For more tips and recipes, check out The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg—just $2.99 for the holidays!

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