Wonderful, flaky crust for your pies
For two regular 9″ single pie shells
- 2–1/2 C all-purpose flour
- 2 Tbsp sugar
- 1 tsp kosher salt
- 2–1/2 sticks (10 ounces) unsalted butter, cut into small cubes and chilled in the freezer for 20 minutes—to less than 40°F (4°C)
- 6 Tbsp (3 oz) cold water—less than 40°F (4°C)
- Place the dry ingredients into the bowl of a food processor and pulse to combine
- Add the chilled butter and pulse until the butter is in pea-sized pieces.
- Add enough cold water just until the dough comes together (processing with quick pulses).
- Pack into two balls, wrap in plastic, flatten into discs, and chill in the refrigerator for at least 4 hours or overnight.
➤ Blind-Bake the Pie Shell
- Roll out the pie dough and place into a 9″ pie pan. Crimp or flute the edges as desired.
- Dock the pie shell (prick holes in the shell with a fork) to prevent bubbling.
- Chill in the freezer for 10 minutes to firm it up.
- Chilling is an important step to relax the gluten after rolling and to firm up the butter so the dough holds its shape when lining with foil in the next step.
- Line the pie shell with aluminum foil and fill with weights (we used dry beans and rice).
- Bake in an oven set to 425°F (218°C) for 15-20 minutes, until the structure of the crust is set and it has started to brown.
- Pull the crust from the oven and remove the pie weights and foil. Return crust to the oven and bake for 10 minutes longer.
- Bake until the crust is cooked through completely and slightly golden brown. Remove from the oven and cool. Set aside until ready to fill.