This pie crust, I dare to say, is the best of all crusts. This is the best pie crust recipe out there. This dough makes the best crust, absolutely.Jump to Recipe
People always ask us how we make it. Friends, family, they always ask for the recipes because it is really good. It has the prefect balance of sweet and savory, and it is really soft.
One of the things I don’t like when it comes to pie or tart crusts, is that they sometimes turn soggy, when they are supposed to be firm and crisp. I can guarantee that this pie crust will remain crisp for longer than many others.
Usually, when it comes to pie crusts, the yummy thing is the filling, and the dough is there to hold it all together, because it has to be there. Well, with this crust is it almost totally the opposite, you may find yourself eating the filling just so you can get to the edge to eat more crust.
Now, this crust doesn’t work with all pie recipes, becasue there are some pies that call for a a specific base, such as a cheesecake, a mexican cheesecake or a spanish cheesecake. But this dough works amazingly with several pie recipes, like apple pie, pecan pie, chocolate pie, pumpkin pie, cream cheese pumpkin pie, among others. In fact is these recipes of ours we use this pie crust recipe, with some minor modifications sometimes.
So here you have it. It is so much easier to make than you may think, that I can say for sure.
If you like this recipe, you have to go see our pizza dough recipe, it is the best one, you will for sure love it.
- 1 1/4 C (5.7 oz) (162 gr) all purpouse flour
- 3 tbsp (1.60 oz) (45 gr) granulated white sugar
- 1/4 tsp (0.06 oz) (1.7 gr) salt
- 1/2 C (4 oz) (115 gr) unsalted butter, cold
- 2 tbsp (1 fl oz) (30 ml) cold water
Cut the butter into small dices or shred it. Then put it in the freezer to make sure it is really cold.
In a food processor place the flour, sugar and salt and process for a few minutes unti combining. You can also do this in a big bowl using a fork.
Add in the butter and process for 10 seconds until the mixture feels like dans (you can form this sand-like by using your fingertips or a fork).
Pour in the cold water along with the vinegar and process (or combine with your hands) until you get a soft dough (it is important not to overknead).
Wrap the dough with some kitchen plastic wrap and let it rest in the fridge for 30 minutes.
Once the dough has rested, take it out of the fridge and roll it out on a clean surface with some flour until it is about 0.20 inches (5mm) thick.
Place the rolled out dough on a pie mold of about 9.85 inches (25 cm) previously greased and press it to cover the whole mold, making decorations on the edges if you want to.
If you want to pre-bake it, cover the dough with parchment paper or aluminium foil and place something heavy on top (it could be rice, chickpeas, beans, etc.).
Bake at 375º F (180º C) for 15 minutes, then take the foil or parchment paper off and bake for another 5 minutes. Take it out of the oven and let it rest to then fill it with whatever you want, either sweet or savory.