Ingredients for Pie Crust
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How to Make Pie Crust
- Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add 6-8 tablespoons of ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle (or larger, depending on your pie plate).
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- **For a one-crust pie:** Fill and bake according to your pie recipe instructions.
- **For a blind-baked pie crust:** Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 475°F (240°C) for 15-20 minutes, or until lightly golden. Remove weights and parchment paper and bake for another 5-7 minutes, until lightly browned. Cool completely before filling.
- **For a two-crust pie:** Make a double batch of dough. Fill the pie, top with the second crust, and crimp the edges.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
1g
Fat
129g
Carbs
42g
