Basic Pie Crust
- 30 minutes
- 5 ingredients
- 9 inch pie crust
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 cups plus 2 tablespoons unbleached all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 ounces chilled unsalted butter, cut into 1/2-inch cubes
- 3 - 4 tablespoons ice water
Pulse the flour, sugar and salt in the bowl of a food processor. Add the butter and process using on/off turns until the mixture resembles coarse meal. Transfer the dough to a medium bowl and drizzle 3 tablespoons of the ice water over the dough. Stir with a fork just until moist clumps form, adding the remaining tablespoon water if necessary to moisten. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and chill 30 minutes.
Roll the dough out on a lightly floured surface to a 12-inch round. Transfer the dough to a 9-inch diameter pie pan or dish. Trim the dough to a 1-inch overhang. Fold the dough under to be even with edge of the pie pan and crimp decoratively.
(Pie crust can be prepared ahead. Refrigerate overnight or freeze up to 2 weeks.)