BASIC 2 LAYER PIE CRUST

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Pie crust is often blown out of proportion. For some reason people think it's very hard to make, but I'll tell you a secret; it's pretty simple. shhh. 

Most pie crusts are 4 ingredients. Some mix it up a little, but really they are made of flour, sugar, butter and water. The trick to pie crust is to stop mixing as soon as possible, and chill it for 1 hour before rolling it flat. 

Ingredients can be combined with a pastry cutter, fork, or food processor.

▢ 2.5 c all-purpose flour (300 grams)

▢ 1/2 tsp fine ground sea salt (5.69 grams)

▢ 20 tbsp unsalted butter, cold (142 grams)

▢ 4 to 8 tbsp cold water

CRUST

  • Add butter to flour in small slices and pulse or cut the ingredients together until they are completely mixed. 

  • Add water 1 tsp at a time until dough sticks to itself. 

  • You do not want the dough to be wet or sticky. It should be similar to sugar cookie dough in consistency.

  • Roll the dough into a ball in your bowl.

  • Cover with airtight lid or cellophane wrap.

  • Put bowl into the refrigerator for 1 hour.

BOTTOM CRUST

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  • Preheat oven to 375 degrees F.

  • When dough is ready, remove from fridge and place onto counter top covered in flour and sugar. 

  • Roll one dough ball flat until it is roughly 1/4 inch thick. 

  • If rolling pin is sticking to dough, sprinkle dough with flour/sugar mixture.

  • Pick up dough and place into ungreased pie dish. 

  • Gently push dough into shape of pie dish and form up the sides of the dish. 

  • Cut around edge of the pan, and gently push dough onto the lip of the pan to prevent shrinking.

  • Place pie dish into oven and cook for 15- 20 minutes or until barely golden.

  • Do not over cook.

TOP CRUST

  • Take second ball and roll flat until roughly 1/4 inch thick. 

  • Leave flat for whole cover or use a cookie cutter to cut shapes from dough.

  • Place pie filling into the bottom shell, cover with top shells or cut-outs and crimp the edges.