Here is where I tell you that I stink at making pie crusts. I’ve been making them badly for 15 years. I’ve asked every baker I know for tips. (Flatten the dough slightly before rolling it out. Freeze the dough before working it.) I’ve written stories about pies. I’ve amassed a large body of knowledge about how to make a beautiful, tasty pie crust. I just can’t actually do it. So, if you’ll forgive my photos. This is what my crusts look like. Maybe someday my mental block will lift and I’ll get much better at this skill. Till then, no judging, okay? I’m including this recipe only because it’s a basic building block to so many other dishes I make. Have any pointers you’d like to share?
Makes 1 pie crust, double for a 2-crust pie.
Adapted from the Joy of Cooking
- 1 1/4 cups all-purpose flour
- 1/4 tsp. fine sea salt
- 1 stick (1/2 cup) butter (cold and cut into small pieces)
- 3-4 Tbsp. cold water
- Combine flour and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs, working quickly so as to keep butter cold. Mix in enough cold water with fork until flour is moistened. Do not over mix. Form dough into a ball. Fatten slightly.
- Roll out dough with rolling pin on lightly floured surface into circle. Fold into quarters. Place dough into ungreased 9-inch pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate. Set aside.
For a two-crust pie, double the recipe. Divide into two equal halves. Wrap 1 ball in plastic wrap; refrigerate. Roll out remaining ball of dough as instructed above. Remove top crust from the refrigerator. Place atop filling. Trim if needed. Then crimp with fingers or flatten two crusts together with fork. Carefully cut small holes in top crust to vent.