Recipe Station

Here's everything you need for this savory and incredibly flaky pie crust. This recipe makes two 9-inch single pie crusts or one double crust

Ingredients to Gather

1 3/4 cups plus 1 tablespoon (8 ounces/225g) all-purpose flour, preferably Gold Medal bleached flour, plus more for dusting
1 tablespoon sugar
1 1/4 teaspoons kosher salt, preferably Diamond Crystal
8 ounces (225g/2 sticks) cold unsalted butter, cut into 1/2-inch (1.3cm) cubes
1/2 cup (120ml) very cold water

Directions to Follow

To make the dough: Before your hands get messy, gather all your ingredients, plus a medium bowl, a whisk, a rubber spatula, a rolling pin, a 9-inch (23cm) pie plate (preferably glass), and a bench scraper or offset spatula (or other thin spatula-like thing). A ruler and a pair of kitchen shears will help, too. Whisk the flour, sugar, and salt together in a medium bowl, then add the butter. Toss the butter cubes in the flour, separating any stuck-together cubes with your fingers, then pinch each cube flat with your fingers, to about 1/4-inch (6mm) thick—don’t work the butter in more! Stir in the cold water with a rubber spatula and press and knead together until the dough comes together in a ball. Dump the ball onto a heavily floured work surface, sprinkle the top with more flour, and use a rolling pin to roll out a rectangle that’s roughly 10 x 15 inches (25 x 38cm), with the longer side closest to you, adding as much flour as you need along the way to keep it from sticking. (If your kitchen is very warm and, at any point, the butter gets melty and sticky, gather the dough onto a baking sheet and pop it into the fridge till it firms up a little, 15 minutes or so.) Slide an offset spatula under the dough to loosen it from the counter, then fold each 10-inch (25cm) side toward the middle so the edges meet, then close the packet like a book. Fold the book in half, top to bottom, then slice the dough in half horizontally, so you have two roughly equal-sized rectangles of dough. (If it’s warmer than 72°F (22°C) in your kitchen, you might want to refrigerate the dough for 15 to 20 minutes before proceeding.)

Next, take one portion of the dough and wrap it in plastic wrap, and then let it chill while you prepare the other portion. You can also freeze the dough if you don't need it right now. After this, take the other portion of the dough and roll it out to make a 1/8 to 1/4-inch (3-6mm) thick, into a 14-inch (36cm) round. Feel for sticky patches on the dough as you're doing this, patting them with flour to smooth them out. If there's any excess flour, brush it off and then drape the dough over a 9-inch (23cm) pie pan and lift the edges of the dough so that it drapes the sides of the pan down into the corners without stretching. Next, trim the excess dough to create a 1 1/4-inch (3cm) overhang all around, before folding it under and pressing to seal it and make a 3/4-inch (2cm) border. Use your fingers or a fork to crimp a decorative edge for the dough and wrap in plastic wrap and refrigerate anywhere from 2 hours to overnight.

Now you're ready to cook the pie crust. To do this, heat the oven to 350 degrees Fahrenheit and use aluminum foil to lime the crust, pressing it against the dough and letting the excess hang over the sides. Fill the crust to the brim with sugar, rice or dried beans, and then place the pie pan on a rimmed baking sheet and bake for about an hour, or until the crust is cooked through and lightly browned. Take the crust out of the oven and carefully lift out the foil with both hands and set aside on a plate until the sugar has fully cooled. Allow the crust to cool to room temperature and use within 12 hours. When the crust is cool, store the roasted sugar airtight at room temperature.

Have you tried this pie crust? What did you think of it? What are some of your favorite tips and tricks for making pie crust? Share your thoughts in the comment section below!

Article Source: Food52