Perfect Pie Crust

Perfect Pie Crust
(Makes 1 9-inch pie crust)
Adapted from a Martha Stewart recipe

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1 1/4 cups flour
1 tsp brown sugar
1/4 tsp salt
1/2 cup unsalted butter, cubed, cold
5 tbsp ice water


1. Mix flour, sugar and salt in a large bowl.

2. Add butter and use your hands to squish it all up so that the butter and flour mix is well incorporated. (It should look a bit like peas in flour).

3. Add the ice water and shape into a disc. Wrap in plastic wrap for about an hour in the fridge.

4. Roll out the dough and blind bake**. This is optional, but I find that blind baking lessens the sogginess of the bottom of the pie crust.

5. Use with your favourite recipe, sweet or savoury!

**To blind bake, you roll out your dough and place it in your pie pan. Use a fork to poke holes all through the bottom of the crust so it doesn't poof up. Place foil on top and fill the pan with dried peas to weigh it down. Bake at 425 F for 15 minutes.

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