Don’t be afraid of making pie crust. It’s one of the simplest things you’ll ever do. Try this classic butter pie crust for starters. Just remember to be patient. You’ll need at least two hours of chilling time for it. You can’t rush perfection after all.
Butter Pie Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon sugar
1 stick (8 tbsps) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice cold water
Pulse flour, salt and sugar together in a food processor. Gradually add butter and pulse until mixture resembles coarse meal. When you have a few pea-size pieces, slowly add 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. If dough doesn’t hold, add more ice water a tablespoon at a time.
Pour the dough out onto counter. Form into a disk and wrap in plastic wrap. Refrigerate until cold. At least one hour but preferably a few.
When ready to bake, unwrap dough and place on a large piece of waxed paper that has been sprinkled lightly with flour. Roll out dough to 14″ round. Grab wax paper by one end and lift dough carefully, wrapping it around rolling pin. Gently remove wax paper, and then unroll dough over 9″ pie plate. Fit dough into plate, trim edges and make decorative edge pinching between thumb and forefinger.
This is important, so don’t skip this step. You must refrigerate again for at least an hour before baking.
This recipe makes 1 pie crust. If need be double the recipe and divide in half when shaping into disks for refrigerator.
If you’ll be making a cream pie, you’ll need to blind bake your crust. You can find instructions on blind baking here.