Basic Pie Crust
A basic pie crust recipe to serve all your needs.
[ingredients-list title=”Ingredients” serving_size=””]
1 cup (2 sticks) cold, unsalted butter, plus additional for greasing the dish
2¼ cups (12.5 ounces) all-purpose flour, plus additional to flour the counter and the dish
2 teaspoons apple cider vinegar
½ teaspoon salt
[step-item number=”1″ image_url=”” title=”” ]Cut the butter into small squares and combine with the flour in a stand mixer bowl. Using your hands, toss the mixture to coat the butter in the flour. Put the bowl in the freezer. In a measuring cup, combine 1⁄3 cup water, the vinegar, and salt. Stir until the salt dissolves and put the measuring cup in the freezer. Freeze both mixtures for 10 minutes.
[step-item number=”2″ image_url=”” title=”” ]Take the mixing bowl out of the freezer and blend the mixture on low speed with the paddle attachment until it starts to become the texture of crumbly meal. Take the measuring cup out of the freezer and, with the mixer still running on low speed, slowly pour the wet mix into the bowl. The dough will be crumbly at first, then after 10 or 20 seconds, it will come together in a ball. Stop the mixer.
[step-item number=”3″ image_url=”” title=”” ]Turn the dough out onto the counter and press it together into a large disc. Cut the dough in two equal parts, wrap each piece in waxed paper, and press each into a disc. Refrigerate for at least 2 hours, but up to 2 days.
[step-item number=”4″ image_url=”” title=”” ]Grease a 9-inch pie dish with butter and give it a light dusting of flour. Take the dough out of the refrigerator 15 minutes before you are ready to roll it out. Unwrap the dough and place one of the discs on a lightly floured counter. Starting from the center, use your rolling pin to shape the dough into a circle about 12 to 14 inches in diameter and ¼ inch thick.
[step-item number=”5″ image_url=”” title=”” ]Fold the crust in half, then fold that semicircle in half again so that you have a quarter of a circle. Line up the corner of the quarter with the center of your pie dish and unfold the quarter into a semicircle, then into the full circle.
[step-item number=”6″ image_url=”” title=”” ]Fill the crust with your pie filling. Repeat the rolling process with the second disc of dough, and either lay it on top of the filling, or cut in strips to form a lattice. Use your fingers to crimp the edge of the dough along the circumference of the pie dish.
Reprinted from the book The Homemade Pantry by Alana Chernila. Copyright © 2012 by Alana Chernila. Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc.