Pie Crust Recipe


An easy and worth doing it from scratch pie crust recipe !




In a food processor, place the flour, salt, and sugar and process until combined

Add the butter and process, using the pulse button, until the mixture is crumbly (about 15 seconds)

Pour 60 ml of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough)

Add remaining water, if necessary

Do not process more than about 30 seconds

Turn the dough out onto your work surface and gather it into a ball

Divide the dough into two equal pieces, flatten each portion into a 12 cm disk, cover with plastic wrap and refrigerate for 30 – 60 minutes; or until firm enough to roll out (This will chill the butter and allow the gluten in the flour to relax)

At this point you can also freeze the dough for about a month

Defrost the dough in the refrigerator for several hours or even overnight before using

For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 20-23 cm pie pan

To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness)

To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry

The pastry should be about 2 inches (5 cm) larger than your pan

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll

Unroll onto the top of your pie pan

Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan)

Gently lay in pan and with a small floured piece of pastry or with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan

Flute the edges of the pastry or use the tines of a fork to seal the pastry

If possible, chill the pie crust before filling and baking

The pastry is now ready to use

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Photography by Eranda Janku, unless otherwise stated