Pie Crust Recipe and Tips

Pie crusts…..they can certainly cause issues for some people. A struggle to get them right. I know it took me awhile for me to get the recipe to where I love it. Beautiful, flaky, and tastes good. I have definitely ditched the store bought pie crusts. (Never again will I buy one of those!) The big thing is everything needs to be as cold as possible. Don’t work the dough too much, refrigerate the pie dough for a couple hours to overnight. An egg yolk wash makes the best looking finished crust.


Single Pie Crust Recipe:

-1 1/4 cups all purpose flour
-1/4 tsp salt
8 TBSP (1 stick) unsalted butter
6 to 7 TBSP ice water
1 egg yolk
1 tsp of water

Mix flour and salt together. Cut cold butter into smaller chunks. Add to flour mixture. Use a pastry blender to incorporate the butter into the flour. You will still see chunks of butter when you finish. Add in 6 to 7 tablespoons of ice cold water. Mix lightly with spoon or fork then knead with hand until dough ball just forms. Wrap in plastic wrap and refrigerate 2 hours to overnight. Pull out of fridge when ready to use. Roll out quickly and form dough how you like. Make sure whatever filling you are using with the crust is room temperature or cold. Bake according to your recipe’s directions.

If bottom only cooked crust is what you need, roll out and form dough to the bottom of a 9 inch pie pan. Prick with a fork several times and blind bake it. Preheat oven 425 degrees and bake for 11-15 minutes. Watching the edges for too much browning.