1 1/4 C. All purpose flour, spooned and leveled, plus more for rolling dough
1 Stick cold, unsalted Butter (cut into small pieces)
1Tbs. Sugar
1/2 tsp. kosher salt
2 to 4 Tbs. ice water
Instructions
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea size clumps of butter remaining.
Add 2 Tbs. ice water. Pulse until the mixture just holds together when squeezed. (add more water as necessary; do not overprocess.)
Place mixture on a sheet of plastic wrap. Shape into a 1 inch thick disk, wrap tightly, and chill until firm, at least 1 hour and up to 3 days.
On floured work surface or piece of parchment, roll out the dough to a 12 inch circle.
Carefully transfer the dough to a 9 inch pie plate. Fit the dough into the plate (avoid stretching). Trim the edge to a 1 inch overhang and tuck it under itself to form a thick rim. Crimp rim as desired.
Chill, covered, for at lease 30 minutes and up to 2 days before using.
HOW TO PARBAKE AND PREBAKE A PIE CRUST-
Line the chilled crust with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake at 350(F) for 30 minutes. Remove the beans and foil.
FOR PARBAKED (partially baked crust)-
bake until dry and set, 5 to 8 minutes more.
FOR PREBAKED CRUST-
bake until golden, 10 to 12 minutes more. Let the crust cool completely before filling.
IF USING A STORE BOUGHT CRUST-
Follow the package directions for parbaking and prebaking. For pies with baked fillings, do not fill the crust more than 3/4 full before baking. (You may have excess filling.)
Originally Submitted
10/21/2012
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