Rating: 3.5 stars
151 Ratings
  • 5 star values: 50
  • 4 star values: 31
  • 3 star values: 19
  • 2 star values: 30
  • 1 star values: 21
Sara Quessenberry

Gallery

Credit: John Kernick

Recipe Summary

hands-on:
10 mins
total:
1 hr 40 mins
Yield:
Makes one 9-inch piecrust
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.

    Advertisement
  • Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.

  • Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)

  • Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).

  • With a floured rolling pin, roll the dough into a 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.

  • Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch over-hang and tuck it under itself to create a thick rim.

  • With the index finger of one hand, press the dough against the thumb and fore-finger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.

  • See step-by-step photos of how to make piecrust.

  • How to parbake and prebake a piecrust:Line the chilled crust with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake at 350° F for 30 minutes. Remove the beans and foil. For a parbaked (partially baked) crust, bake until dry and set, 5 to 8 minutes more. For a prebaked crust, bake until golden, 10 to 12 minutes more. Let the crust cool completely before filling.

Nutrition Facts

178 calories; fat 12g; saturated fat 7g; cholesterol 30mg; sodium 122mg; protein 2g; carbohydrates 16g; sugars 2g; fiber 1g; iron 1mg; calcium 6mg.
Advertisement