This buttery pie crust recipe is easily doubled, so make twice as much for a double crust pie or when making two strawberry pies. You know how it goes - one to share, and one to eat all by yourself. :-)
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Servings 1single crust pie
Author Julie Dreyfoos
1 1/4cupsall-purpose flourplus extra for rolling
4ounces (1 stick)very cold unsalted buttercut into 1/2-inch cubes
3-4tablespoonsice cold water
Place flour, salt and sugar in food processor and pulse a couple of times to mix. Add half the butter and pulse again several times. Add remaining butter and pulse a few more times. The mixture should be course, with clumps about the size of peas.
In the food processor, sprinkle dough with 1 tablespoon of water at a time, pulsing after each addition. You want the mixture to just stick together when pinched between two fingers - but be careful not to add too much water, which will make the dough too sticky. Sticky dough is a total pain to roll out, because it sticks to everything.
Turn the dough out onto a cutting board and gather it all together in a mound. Push down on it lightly to combine. Working quickly, create a small disc and sprinkle with a small amount of flour to keep it from sticking. Wrap with plastic wrap and refrigerate for 60 minutes (or up to 2 days).
Remove crust from refrigerator and let sit at room temperature for 5-10 minutes before rolling out, to make rolling a bit easier. Use a rolling pin on a lightly floured surface to roll the dough out to a 12-inch circle, about 1/8 of an inch thick. As you are rolling out the dough, check every few seconds to make sure it is not sticking to the table. If it sticks, sprinkle flour underneath.
Carefully place dough circle into a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate and hangs a little over the edge. Use a knife to trim the dough to within 1/2 inch of the edge of the pie dish and crimp as desired.
Put the pie plate in the freezer for about 30 minutes, until chilled. Doing this will help keep the crust from shrinking when baking.
While the crust is chilling, preheat oven to 350°F (176°C).
Once the pie crust is chilled, use a fork to poke holes all around the crust. (This is called "docking the dough.") Line the pie crust with piece of parchment paper or aluminum foil. Fill with pie weights, dried beans, or dried rice. Bake for 30 minutes.
After 30 minutes, remove the parchment paper and weights. Bake until lightly browned, about 10 minutes.