Recipe Station

Here's everything for this flaky and mouthwatering pie crust. This recipe requires 25 mins. of active time and 2 1/2 hrs. total time.

Let's Get Started…

Ingredients To Gather:

• 8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting
• 1/2 ounce sugar (1 tablespoon; 15g)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 8 ounces unsalted butter (2 sticks; 225g), cold
• 4 ounces cold water (1/2 cup; 115g)

Directions To Follow:

1. For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes and toss with flour mixture to break up the pieces. With your fingertips, smash each cube into a thin sheet—that's it! Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball.

2. Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. If dough is very soft or if you are working in a hot kitchen, refrigerate for 15 minutes before continuing.

After this, the directions are a little different for single-crusted vs. double-crusted pies. For a single-crusted pie, use as much flour as is necessary, and then roll one piece into a 14-inch circle, draping it across a 9-inch pie plate. Use a pastry brush to dust off any excess flour, and then use the brush to tuck the dough into the corners of the pan. Next, trim the edge of the dough so that it hangs over the pie plate by 1 1/4 inches all around. Take this overhang and fold it over itself so that it creates a thick border that sits just on top of the rim of the pan. Shape the crust or crimp it and then repeat the process with the rest of the dough before wrapping the entire thing with plastic and refrigerating it anywhere from 2 hours to overnight before using.

For a double-crusted pie, again use as much flour as is necessary and then roll one piece into a 14-inch circle and then drape the dough over a 9-inch pie plate. Use a pastry brush to dust off excess flour and tuck the dough into the corners of the pan, and then trim the dough to create a 1-inch overhang all around the pan. To make a solid top crust,  roll the rest of the dough the same way as for a single-crusted pie, and to make a lattice-top crust, roll the crust into a 9- by 15-inch rectangle. Next, take the entire, uncut sheet of dough and place it on a baking sheet or a cutting board lined with parchment. Wrap both pieces of dough in plastic and refrigerate for between 2 hours and overnight.

Finished!

We'll never make pie crust any other way after trying this recipe. This tastes just like Grandma used to make, and it's so easy we have no excuse not to get in the kitchen and make a yummy, delectable apple pie. Or maybe blueberry…or pumpkin…delicious.

Enjoy!

Article Source: Serious Eats