| Yield | 1 pie crust |
For any single-crust pie, 8 to 10 inches in diameter. Double the recipe for a two-crust pie.
| 1⅛ | cups (about 5 ounces) all-purpose flour, plus some for dusting work surface | |
| ½ | tsp. salt | |
| 1 | tsp. sugar | |
| 8 | Tbsp. (1 stick) cold unsalted butter, cut into about 8 pieces | |
| ~ | About 3 tablespoons ice water, plus more as needed |
This content is from the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman.
| | Breads of IndiaFlatbreads from around the continentEight Indian flatbreads to bake or fry at home. |
The Culinate 8Breads of IndiaFlatbreads from around the continent | Local FlavorsUsing the whole vegetableLeaf love |
The Produce DiariesLeeksBeyond a supporting role | First PersonLa Cosa NostraThe great Sicilian-Neapolitan kitchen rivalry |
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25% recommend this recipe
1. by anonymous on Oct 17, 2007 at 11:26 AM PDT
I’ve been making this pie crust for years and it is the best! Instead of leaving the remainder of the pie crust on the plate because the calories are “not worth it”, everyone gobbles this stuff up!
Also, you can use a pastry blender if you don’t have a food processor.
2. by Angela Pak on Jun 30, 2009 at 3:10 PM PDT
Thank you for this recipe. Though you don’t say, I’m assuming that an unfilled crust is baked at 425 ? I tried 325 and everything melted into the bottom of the pie plate.
3. by Emma Hirsch on Nov 24, 2009 at 8:55 PM PST
I have been waiting for a pie crust recipe like this forever! Every time I make pie, everything is good exept for the crust. This crust is buttery and flaky and everything you need for a great holiday dessert.
4. by vintagejenta on Dec 5, 2009 at 3:28 PM PST
@Angela Pak - Did you use pie weights or dry beans in a coffee filter when you baked your empty pie shell? If not, that could be part of your problem. Although, why it would melt like that, I’m not sure.
I do hate recipes that require a food processor. I haven’t the room nor the money to get one! I’ve read that the key to flaky crust is visible chunks of butter that are thoroughly cold when you bake them. I’ve yet to try traditional rolled pie crust, but when I do, I’m using my pastry blender and a lot of fridge time.
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