Ingredients for Basic Pie Crust I
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 6 to 8 tablespoons ice water
- 1 cup (2 sticks) cold unsalted butter
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How to Make Basic Pie Crust I
- Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a medium bowl.
- Cut 1 cup (2 sticks) cold unsalted butter, cut into small cubes, into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a disc.
- Wrap the disc in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
- On a lightly floured surface, roll out the chilled dough between two sheets of parchment paper to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Refrigerate the unbaked pie crust for at least 30 minutes before filling. For a crispier crust, pre-bake for 12-15 minutes at 375°F (190°C) before adding the filling.
Nutrition Information (Approximate per serving)
Sodium
130 g
Sugar
6g
Fat
824g
Carbs
127g
