Pie Crust
A flaky pie crust with our step-by-step guide is a guarantee! Making pie crust is easy, fun, and undeniably delicious. A great pie starts with a great crust. Look no further!
Ingredients
- 1¾ cups (245g) flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and sliced into ½" pieces
- 2 (40g) extra large egg yolks
- 3 tablespoons (45g) whole milk
Instructions
- sift together flour, sugar, salt
- cut in butter (you can use a stand mixer, hand mixer, food processor or a pastry cutter) until the chunks of butter are pea size and when you grab a handful it stays together
- add milk and eggs and process until just incorporated
- pour out onto counter and collect into a ball
- using the heel of the palm of your hand, smear the dough away from you going through the ball of dough just once
- collect back into a ball and wrap tightly in plastic wrap
- press down on dough creating a flat round circle and chill in refrigerator for 6-24 hours
Notes
*place on counter for 10 minutes before you roll it out
*keep dough chilled while rolling out
*recipe is for one 9" crust, it can be doubled for a two crust pie
*will keep 3 days in refrigerator, 1 month in freezer
*thaw frozen dough in refrigerator for 24 hours before baking
Nutrition
Calories: 258kcal
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