Home made Pie crust
An important secret of a great pie. A perfectly made pie crust is the foundation of any great pie, whether sweet or savory. With its delicate balance of flakiness, tenderness, and buttery richness, a well-crafted crust can elevate any filling, from luscious fruit compotes to hearty meat and vegetable mixtures. While store-bought options are convenient, making your own from scratch ensures superior flavor and texture. By using just a few simple ingredients—flour, fat, water, and a pinch of salt—you can achieve a homemade pie crust that is crisp, golden, and melts in your mouth. With a little practice, you’ll find that homemade pie crust is not only easy to make but also far more delicious than anything store-bought.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup butter chilled
- 3 tbsp ice water
Instructions
- Sift flour and salt together.
- Cut in the butter until the mixture resembles coarse cornmeal.
- Add the ice water a tablespoon at a time (3 tablespoons in all), stirring the dough around the bowl with a fork.
- As soon as it is moist enough to gather into a ball, wrap in wax paper or clear film and refrigerate for about 30 minutes.
- Handle the dough as little as possible.
- Roll half of the pastry dough out on a floured surface to about ½ a finger thickness.
- The pastry should be about 3 ½ fingers larger than the pie plate.
- Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie.
- Makes enough for a double crust for a baking pan sized 22 or 24 cm, or two single crusts.
- If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 170C° oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up. Return to the oven and bake 5 minutes longer. Place on a wire rack to cool, and then fill as recipe directs.
