This makes two crusts. An upper and bottom. Some pies only need one.
- 2 2/3 cups flour
- 2 sticks unsalted butter (chilled)
- 1 teaspoon salt
- Ice water
Notes: A key part in making a good crust is not melting the butter, so use really cold butter, don’t handle it very much, and be quick about it.
To make the dough:
- Put the flour and salt into the food processor and pulse to mix them.
- Cut the butter up into tablespoons, and put into the food processor.
- Pulse the butter to break it up a little.
- Add the ice water one tablespoon at a time through the top.
- Watch for the dough to start bowing in and falling off of the sides of the food processor.
- Add the last little bit of water until the dough just comes together.
- Dump the dough unto the counter, gently push it together, and form it into a ball.
- Cover the ball in saran wrap and press it into a disk.
- Refrigerate for at least an hour.
To roll out and form the crust:
- Take the disk out of the refrigerator.
- Put some flour on the counter (more than just “dusting” it).
- Roll the dough out carefully, applying the rolling pin along the sides of the disk in a circular fashion.
- As far as possible, keep the dough in a circle.
- When it’s big enough, roll the dough up around the rolling pin and transfer the dough into the pan.
- Cut the edges to size with kitchen shears.
- Make sure you’re not stretching the dough to reach above the rim (cause it will stretch back in the oven).
- Fold the dough such that there is a fold above the rim of the pan and the very edge of the dough is touching the rim.
- Flute the dough gently with your fingers.
- Poke the dough with a fork a bunch to make air holes, so the crust doesn’t inflate.
Blind bake the pie crust(this is optional, and depends on the pie.):
- Prick the bottom with fork
- Blind bake at 350 F lined with aluminum foil and filled with baking beans/weights until sides are dry and firm, 10 to 15 minutes.
- Remove weights
- Bake until completely dry and firm (including bottom crust) and starting to turn golden, 5 to 10 minutes more.
- Cool thoroughly.
Source T-City: https://caustedishungry.wordpress.com/2013/07/07/how-to-make-a-pie-crust/