How to Make Perfect Pie Crust from Scratch

It may not be the easiest recipe, but it will definitely create an absolutely flaky and delicious pie crust that is sure to be a crowd pleaser! 

Ingredients:

1 cup all purpose flour

1 cup pastry flour

1 teaspoon granulated sugar

3/4 teaspoon salt

1 1/2 sticks butter - very cold, unsalted, cut into smaller pieces 

2 tablespoons whole milk

scant 1/2 cup ice cold water 

Directions:

-In a large bowl whisk together both flours, sugar, and salt. 

-Remove butter from refrigerator and spread out on a clean countertop or large cutting board. Quickly chop the butter into smaller pieces. Pour the dry mixture over the butter and toss the butter pieces with the flour to coat all the butter. 

-Use finger tips to quickly flatten the butter pieces.  They should look like cornflakes covered in flour. Make as many as you can, working as quickly as you can so that you don't melt the butter.  It is important for everything to stay cold! 

-Spread the mixture evenly over the countertop. 

-Drizzle the whole milk over the butter mixture.  Use a bench scraper to toss the mixture to combine. Add 2 tablespoons of ice water over the mixture and and continue to use the bench scraper to just combine. Continue to add water until it forms a shaggy dough, just in between dry and sticky.  Depending on the size of your work space, you may want to put the flour mixture back in a bowl before adding the rest of the water. 

-If the dough is in a bowl, transfer to a clean countertop or cutting board and pat into a vertical rectangle. Fold the top over the bottom. Press or gently roll into 1/2-inch thick, then fold left side over right side. Gently form into a circle. 

-If dough is cold enough (it's a chilly day or your work area is cool), you can start rolling out the dough.  If it is warm and the dough is sticky or the butter is at all starting to melt, wrap the dough in plastic wrap and put in the refrigerator for at least 30 minutes.

-Note: Because of the high fat content in pie crust dough, it is great for making ahead of time! You can store it in the refrigerator for up to 2 days or in the freezer for up to 3 months.  When making pie crust dough, you might want to consider making a double or triple batch and throwing some in the freezer to save yourself some work later on! 

Rolling out the Dough:

-Be generous with flour on your work surface and have more available for your hands and rolling pin. 

-Always roll in the same direction, away from your body. This ensures that you use consistent pressure in order to have an even dough. Continually rotate your dough instead of changing the direction of your rolling pin.  This also helps to make sure that the dough is not sticking. 

-If your dough does start to stick, use more flour! Then flip it to the other side. 

-If the dough gets too warm, it might get sticky, so put it in the fridge or freezer briefly until it is cold. 

-Roll to the edge but not over the edge so that the end does not get to thin. 

Shaping and Baking a Single Pie Crust:

-Trim the edges so that they extend over the edge by about an inch. 

-Stick your pointer finger on your left hand while pinching the dough around it with your right hand. 

-If your dough is warm, put it in the freezer for 15-30 minutes until the dough is frozen to prevent it from slumping once it starts baking. 

Mini Pies:

*If you would like to make mini pies, a single pie crust makes approximately 6 mini pies. Each mini pie dough ball should be about 90-100g. From what I've found, just about most filling recipes, also make approximately 6 mini pies.

 

***This recipe was adapted from The Pantry in Seattle. They are the pie experts that I learned from!