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Basic Pie Crust

Welcome back! 
Today, we have a quick basic recipe for a pie crust that you can use in a lot of different contexts. For example, we used this crust for our Pluot Galette, and it makes for a great, crispy base. 

Basic Pie Crust

Makes one 9" pie crust

Ingredients:

  • 1 1/4 cup (150 grams) all-purpose flour
  • 1 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold butter, diced
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons ice cold water

Directions:

  1. Mix the flour, sugar, and salt together.
  2. Put in the diced butter and use a pastry blender/fork to mix the butter with the dry ingredients. It can be a little chunky. Move quickly so it doesn't melt; if it feels soft, then you can put it back into the fridge.
  3. Add the vanilla extract. Then add the water and mix.*
  4. Form into a ball of dough and wrap with plastic wrap. Put this in the fridge for at least 30 minutes, and take it out when you need to use it.
  5. To prepare it, take it out of the fridge and roll it flat. Put it in the pie pan.

  6. At this point, you should put the pie crust (in the pan) back in the fridge for a little bit so it retains the shape. If that doesn't matter to you, then you can skip this step.
  7. Take it back out and put pie weights on top of the crust with parchment paper in between.

  8. For partially baked crust, just bake at 375° for 20 minutes.
  9. If you want a fully baked crust, take the pie weights off and bake for another 5-10 minutes. If you don't want to burn the edges, you can cover the edges.
*Note: If the dough is too dry, you can add a teaspoon or two to the mixture before forming it into a ball.

Also, if you're making this pie crust for a savory pie, you should replace the vanilla extract with water so it's not weird and vanilla-y.

-Chefpo
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