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Chef John's Easy Pie Crust Recipe

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This recipe for Chef John's Easy Pie Crust is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour (12 oz - best if weighed)

1 cup unsalted butter - chilled, cut into tablespoon-size pieces

1/2 teaspoon salt

7 tablespoons ice water

1 tablespoon cider vinegar
Directions:
Directions:
Freeze butter chunks.

Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.

Stir water and vinegar in a small bowl.

Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses (do not form a ball).

Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Brush edge of piecrust with an egg wash. If topping with piecrust, crimp edges and brush entire top with egg wash again. Make slits in piecrust for venting and sprinkle with sugar.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes, Refrigerate 30 minutes

 

 

 

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