HomeSearchApp
EN
Use App
Pie Crust
Get the app
Ona Lee

Ona Lee

Pie Crust

45m

Pie crust is often overworked, and ends up very dense. I developed this recipe to very easily create a light airy crust with excellent crunch, any baker can produce with great results, and can be used in sweet or savory pies.

  • Mix 340 g of all-purpose flour and 5 g of salt in a container

    Step 0
  • Cut 228 g of butter into 2.5 cm cubes

    Step 1
  • Mix the flour and the cubes of butter in a large bowl

    Step 2
  • Place the bowl in the freezer for at least 30m to chill

    Step 3
  • Place the chilled butter and flour in a food processor. Pulse about 10 times, until similar to coarse cornmeal consistency, with chunks ranging from pea to chickpea size

    Step 4
  • Add 1 cup of ice to a small measuring pitcher and pour 120 ml of water over the ice. Stir to chill thoroughly

    Step 5
  • Place the processed butter and flour in a large bowl

    Step 6
  • Gradually add 150 ml of the chilled water, stirring well between each addition until it sticks together but crumbles apart easily when squeezed

    Step 7
  • Place ¼ of the dough on a floured surface and make a 2 cm thick square. Take the next ¼ and pat it on top of the first square, pressing the sides to combine any crumbles. Repeat with the remaining dough

    Step 8
  • Dust the dough with flour. Roll out the stack with a rolling pin just to combine the dough, pressing the sides to avoid crumbling

    Step 9
  • Cut the dough in quarters and stack them

    Step 10
  • Roll out the stack to flatten

    Step 11
  • Wrap the dough with cling film, removing all the air bubbles

    Step 12
  • Roll out the dough to shape the edges

    Step 13
  • Refrigerate the dough for 30m to relax and chill

    Step 14
  • Unwrap the dough and place it on a floured surface. Dust the top with flour

    Step 15
  • Roll out the dough until 0.3 cm thick

    Step 16
  • Measure the crust with a 9 inch pie dish. Add an extra 2 inch to get a 13 inch round

    Step 17
  • Lay evenly into the pie dish

    Step 18
  • Fold over the crust, leaving at least ½ inch of overhang to account for shrinkage

    Step 19
  • Crimp the crust by pressing the dough between your index fingers

    Step 20
  • The pie crust is ready to bake!

    Step 21

Yield 800 g

  • All-Purpose Flour

    All-Purpose Flour

    340 g
  • Butter

    Butter

    228 g
  • Salt

    Salt

    5 g
  • Ice Cube

    Ice Cube

    1 cup
  • Water

    Water

    120 ml

Equipment

  • Pie Tin

    Pie Tin

  • Food Processor

    Food Processor

  • Blade Attachment

    Blade Attachment

Get the app for 1000+
step-by-step video recipes

  • App Store
  • Google Play