Pie Crust

Makes enough for the base and full cover of a single, regular-sized pie.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the flour, salt, and sugar in a mixing bowl using a stand mixer with a paddle attached on medium speed.

Step 2

While continuing to mix, slowly add the cubes of butter. Continue mixing until the butter mostly breaks down into small pieces and the texture is grainy.

Step 3

Add ice water 1 tbsp at a time until the mixture is just starting to clump and comes away from the bowl easily. Usually happens in 5 or 6 tbsp max. Mixture should still be crumbly and loose.

Step 4

Dump the mixture onto a non-floured surface or directly onto plastic wrap. Quickly mold the dough into a disc (do not knead), wrap in plastic wrap, and refrigerate for 30 minutes, up to 2 hours, to hydrate the flour. Make the pie filling while waiting and allow to cool to room temperature.

Step 5

Once ready to assemble, preheat the oven to 400°F, place the dough disc onto a floured surface and begin rolling into a thin layer approx 1 inch diameter bigger than the pie plate.

Step 6

Drape the dough over the plate, carefully mold down into the plate, then cut away the excess dough. Reform thr excess into a ball and roll out again to make the top.

Step 7

Add room temperature pie filling into the base and cover with the top dough. Press the edges to seal and poke holes to vent if fully covered.

Step 8

Bake for approximately 40 minutes until the filling is bubbling and top is golden brown.