Pie Crust

The simplest and best all purpose pie crust ever. It’s very flaky and soft, yet holds firm. I consider this pie crust the absolute standard for any pie…. also Quiche 😉

2 1/2 cups flour (315 grams)

1 Tablespoon sugar (15 grams)

1 teaspoon salt (5 grams)

2 sticks very cold organic unsalted butter (225 grams)

3/4 – 1 cup very cold water


Dice butter keep it cold in the refrigerator.

Whisk together dry ingredients put them in kitchen aid mixer.

With the mixer on low, sprinkle butter cubes over it, evenly. Preferably blend butter until there’s little chunks of butter. It won’t take very long, chunks are good.

Slowly drizzle 3/4 cup of cold water over the mix while blending. “Slowly” is emphasized. About half way through adding water, the mix may stick to the side of the bowl – so stop the mixer and spoon off the side back into the mix. Then continue slowly adding water and mixing on low setting.

Gather up the mix into a ball. Split the ball in half and roll both into discs. Wrap the disks in plastic wrap and toss both in the refrigerator for an hour.

When ready roll out one of the dough disks and put in cake pan. Add whatever filling to the pie crust. Then roll out the other dough disk. It can be cut into strips for lacing or decorated in any kind of way you like.

****Pie crust may get warm while rolling out. Only roll one at a time, also before adding filling put the cake pan with dough in the freezer while cutting strips on the second disk. Good pie crust is put in the oven cold. Don’t forget this.

*****Typically all pies bake at 350 degree for 40 mins to an hour… it depends on the filling. Regardless bake until there is a beautiful golden color.

*****If desired, glaze can be made by mixing milk and a egg. Brush the mixture over the pie before baking. Though it isn’t really necessary.

*****Yes it has to be “Organic” butter. There is a major difference – organic always comes out fluffier and lighter in pie crusts.


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