recipe: pie crust

I love pie crust! If you're looking for a cookie crust - I'm working on one of those right now! Stay tuned for that ;)

If you click this picture it will take you to a lemon meringue pie video that includes a step by step on pie crust https://youtu.be/3BIaIHdy3oY

What is this crust perfect for? I've used it for so many pies 🥧 :

• apple pie 🍎 🍏

• lemon meringue pie

• key lime pie

• blackberry pie

• blueberry pie

• strawberry rhubarb pie

• coconut custard pie

• pumpkin pie

• etc
  

Ingredients:

· 1 ¼ cups all-purpose flour (150 grams)

· ¼ teaspoon fine sea salt

· 10 tablespoons unsalted butter, cold and cut into cubes

· 3 to 6 tablespoons ice water, as needed

Equipment:

· Mixing bowl

· Pie weights

· Parchment or foil

· Pie dish

Instructions:

How to make pie crust:

Step 1 – making pie dough. I sifted the flour and salt. I use a pastry blender to cut up the flour and butter pieces to form lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and keep cutting until the dough just comes together. It should be moist, but not wet.

Step 2 – prepping dough. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Step 3 – prepping dough for pie pan. I measure the pie pan because I want to add 2 inches wider than the pie pan to leave room for any folding, fluting, crimping or design type thing. Roll out to 1/8” to ¼ inch thick. You might notice in the video that I’m touching the edges here and there – that’s so I get a better feeling of where’s thicker; then I can continue rolling out in that area. Also, I try not to overthink the perfection of the circle too much - it’s a very organic process. I fold the dough into pieces for the transfer but if you’re fancy you can roll the dough on the rolling pin for transfer. Lay over pie dish. I press into the bottom edges of the pan so there are no air pockets when I blind bake or add filling later. If for some reason your dough rips or tears, just the tiniest amount of water there and pinch it back together. Use a fork to perforate the dough to help release air during the baking process. Line the pan with wrinkled parchment paper or foil, non-shiny face down. Add pie weights – I use beans.

• Tip: The trick to dough not sticking to your surface is rolling a couple times, then moving.

• Tip: I know this is an extra step but so the pie crust is foolproof I cover the dough with plastic wrap and place it in the fridge for an hour. This is one of my favorite tips! Remove the saran wrap before blind baking. Mid-way through this is when I preheat the oven to 375 degrees Fahrenheit.

Step 4 – baking the crust. Blind bake in the oven at 375 degrees Fahrenheit for 10-12 minutes. I cook on a baking tray for the most even heat distribution. Then remove from oven and remove parchment in beans. Then bake the crust for another 10-15 minutes or until it is light golden tan. When the pie crust is totally cooled, you can add your filling.

• Tip: The trick to dough not sticking to your surface is rolling a couple times, then moving.

• Tip: If you're going to cook the filling, don't do the second bake.

Pie crust success!!

Roxie