This easy Pie Crust recipe is perfect for any pie! Make it by hand or in the food processor, plus tips for storage and freezing.
– 1 ¼ cup all-purpose flour (163 grams) – 1 tsp sugar – ½ tsp salt – ½ cup cold unsalted butter, cubed (112 grams) – 3-4 tablespoons cold water
--Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. --Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
– Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
– Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
--Place the pie crust in pie plate, press down and up the edges. Trim only the edges that are very long.
-- Fold the overhang under and pinch to form a very thick edge (see video for visual). Crimp as desired. -- Poke holes in crust.
– To blind bake, place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans. – Bake for 12-15 minutes until edges are light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool and fill as desired.