Easy Pie Crust
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| Recipe photo courtesy of Martha Stewart |
This pie crust recipe is really good and you can make it ahead. This recipe will make 2 layer of pie crust, so you can use it as you need. If you only need 1 layer of pie crust, then you can store the rest in your freezer (and just thaw it whenever you want to make another pie). I copy this recipe from Martha Stewart's recipe. It works really easy and yummy pie crust for me. I hope it works well too for you.
EASY PIE CRUST
INGREDIENTS:
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 2 tablespoons ice water, plus 2 more, if needed
DIRECTIONS:
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In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
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Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
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Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
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Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
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Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
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