While there are some good pre-made pie crusts available, I always believe there’s nothing tastier than homemade. I know that for some bakers that task feels daunting but if you start with an easy-to-make dough, like this one, you will roll through the process with flying colors. I like to use this crust for my Classic Apple Crumb Pie.
I usually make my pie dough by hand but in an effort to speed the process without sacrificing results, this recipe uses a food processor. The dough comes together with little effort and the baked crust is tender, buttery and flakey.
Here are a few tips for pie-making success.
Making the dough:
- Cold ingredients will make an extra flakey crust. Butter: Cut the butter in half lengthwise and then cut each strip into 8 even pieces. Pile the butter on a plate and slide into the freezer until ready to use. Water: Measure the cold water and keep it in the refrigerator until ready to use.
- Covering the processor’s bowl with plastic wrap before attaching the lid keeps it clean and makes for a quicker, easier clean up.
Rolling the dough:
- For smooth and stick-free rolling, have parchment paper, a ramekin of flour for dusting, a rolling pin, and a ruler on-hand.
- Set your chilled dough on the counter until it is just pliable. Working with a cold dough will make it difficult to roll and result in nasty, cracked edges.
- If you are new or new-ish to rolling pie dough, set aside a chunk of time and put on your patience hat before you begin. Take your time and move slowly through the process.
Makes one 9-inch pie crust
INGREDIENTS:
- 10 tablespoons (5 ounces) unsalted butter, cut into small cubes
- 1 1/3 cups (6 ounces) unbleached all-purpose flour
- 1/2 teaspoon table salt
- 2 tablespoons (1 ounce) very cold water
Make the dough
1. Put the flour and salt in a food processor and pulse two or three times until blended. Add the cold butter and briefly pulse two or three times until the butter pieces are slightly broken up.
2. Drizzle the water over the flour and pulse until it forms moist dough crumbles, 1 to 3 minutes. Scrape the (loose) dough into a pile on the counter and, using your hands, gently press and shape into a six-inch disk. Wrap in plastic wrap and refrigerate until firm, about two hours or up to two days. It can also be stowed in the freezer for up to three months.
Roll the dough
1. Remove the dough disk from the fridge and set it out at room temperature until it’s just pliable, 15 to 20 minutes.
2. Arrange the unwrapped dough on a large piece of parchment. Cover with a second piece, and, starting at the center roll the dough outward using gentle but firm pressure, being careful to roll just to the edge and not over it.
3. Turn the dough/paper slightly counter-clockwise after each roll. Peel back the parchment and lightly flour the dough from time to time to prevent sticking, flipping the dough each time you do this. Continue rolling, turning, and flouring the dough to a 13 1/2-inch round. (It’s ok if it’s slightly larger in spots).
4. Remove the top parchment and loosely roll the dough around the rolling pin leaving the bottom parchment behind. Gently unroll the dough over the pie plate. Center the dough, if needed, and gently but firmly press the dough into the bottom and sides of the pie plate, being careful not to stretch or tear it, allowing the excess dough to hang over the edges. Trim the dough so there’s about one inch left hanging over the edge of the plate. Roll the overhang under itself to shape a high-edge crust that rests on top of the rim. Crimp the edge and refrigerate the crust while you make your pie topping and filling (such as in this Classic Apple Crumb Pie).
