The Best Pie Crust
This is the very best pie crust recipe. The crust is delicious and flaky while still strong enough to support filling without crumbling. Plus it rolls out beautifully!
Equipment
- food processor
- rolling pin
- wax paper
Ingredients
- 2 cups flour
- 1 tbsp sugar
- 1½ sticks butter cold
- 1 large egg cold
- 4 tbsp water ice cold
Instructions
- Set up a food processor with a dough blade if it has one if not just use the regular blade. Add flour and sugar and pulse a few times to mix.
- Cut the butter into slices and add to the food processor. Run it on low for 30 seconds to a minute or until it starts to form coarse crumbs.
- Add egg and pulse for 10 seconds. Then add the water 1 tablespoon at a time pulsing for 10 to 20 seconds in between.
- Once the dough is starting to come together dump onto a lightly floured counter. Finish working the dough together with your hands. Cut the dough in half and form it into two disks. Wrap each disk in wax paper and let it sit in the refrigerator for at least 30 minutes.
- On a floured surface with a floured rolling pin, roll your dough out into a large circle.
- Transfer rolled dough to a pie pan, pressing down lightly with your hands and cutting off the excess. Depending on the pie recipe either roll out the second disk for the top after filling the pie or save it for a second pie.
- Crimp the edges and bake.
Notes
- Pie dough should be refrigerated for at least 30 minutes before rolling out, but can be refrigerated for up to 3 days before using.
- If you don't have a food processor you can work the dough completely by hand. Just cut butter into smaller pieces before adding to the flour and sugar.