Description
Follow this step by step process for successful light brown flaky crusts that are versatile for every kind of pie: fruits, meringues, custards, cream, nut, shepherd’s, chicken, beef, turkey, etc.
Ingredients
Scale
- 2 cups flour
- ¼ teaspoon salt
- 2/3 cup butter
- ½ cup COLD water (+ 1–3 tablespoons as needed)
Instructions
- Mix flour and salt in a bowl.
- Cut in the butter with a pastry blender until mixture resembles coarse meal or tiny peas.
- Add water slowly and blend with a fork. Dough needs enough moisture mixed though out the dry ingredients to hold together in a ball. As needed, add an additional tablespoon until dough
holds together in a ball. - Evenly divide the dough into two round flat disks. Wrap each disk in plastic wrap and chill for an
hour. - Sprinkle flour on counter or pastry mat (I highly recommend a non-slip, non-stick pastry mat!)
and rub on to rolling pin before rolling out the dough. - Roll the dough out into a circle shape that’s two inches larger than the pie dish. Transfer the
dough to dish by rolling it on to the rolling pin and unrolling over the dish. Trim the edge of the
pastry at the edge of the dish. - After adding the pie filling (try my Honeycrisp Apple Pie Filling recipe!), unroll the top pastry over the top of the pie.
- Tuck the top crust under the bottom crust and crimp or flute the edges to seal the crusts.
- Slice a couple of small vents in the top pastry.
- Bake at 400 degrees for 20 minutes then turn down oven to 350 degrees and bake for 35 minutes. Turning the temperature down keeps the pie from slouching. Look for steam and a bit of juice coming out of the vents. Insert knife into center of pie, if there’s no resistance then the pie is done.
Notes
For delicious apple filling, check out my Honeycrisp Apple Pie Filling recipe!
- Category: Pastries