Master Pie Crust Recipe

Casey Barber

Master Pie Crust Recipe

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    2 1/2 cups unbleached all-purpose flour 16 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
    1 tablespoon granulated sugar 1/4 cup ice cold water
    1 teaspoon kosher salt 1 tablespoon distilled white vinegar or vodka


    Prep: 15 min Total:
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    • 1

      Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine. Add the butter and pulse on and off in 3-second bursts until the fat is partially incorporated, with pea-sized chunks throughout, and the texture of the flour resembles moist cornmeal.

    • 2

      With the food processor running, drizzle the water and vinegar through the feed tube just until a shaggy and crumbly dough starts to form. Transfer the dough to a clean mixing bowl and lay two sheets of plastic wrap on a clean work surface. (Don’t have a food processor? Mix the butter into the dry ingredients by rubbing the butter into the flour with your fingers or a metal pastry blender, then gently stirring the water and vinegar into the flour with a fork until a shaggy dough forms.)

    • 3

      Divide the dough into two pieces and place one piece on each sheet of plastic wrap. Pat the dough into discs, wrap well, and chill in the refrigerator for at least 1 hour. (The dough can be refrigerated overnight.)

    • 4

      How to Blind-Bake a Pie Crust: Preheat the oven to 425. Roll a disc of dough out into a large round no more than 1/4-inch thick. Dock the crust by pricking holes across the bottom of the crust with a fork or tip of a paring knife.

    • 5

      Chill the pie crust for 10 minutes, then cover loosely with foil and fill with pie weights or dried beans.

    • 6

      Bake for 10-12 minutes, until the crust is no longer shiny and raw in the center. Gently lift the foil packets with the weights or beans off the crust and cool on a wire rack. (If using beans, remember they’ll no longer be edible after using them to weigh down your pie crust, but once cool, they can be stored in the pantry and used indefinitely as pie weights.)

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