Single-Layer Pie Crust
A perfectly buttery and flakey single-layer pie crust for sweet or savory pies.
Servings: 1 pie crust
Equipment
- Food Processor
Ingredients
- 1 ¼ cups all-purpose, unbleached flour
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed if you only have salted butter, omit the added salt in the recipe.
- 1/4 cup ice water
Instructions
- In a large bowl, combine the flour and salt, mix well. Cut in the chilled butter using a food processor, pulsing until the flour resembles coarse sand. Pulse in the cold water, 1 tablespoon (15 ml) at a time, until the mixture is moist enough to come together to form a ball. Wrap the dough in plastic wrap and gently press down to form a slight disc shape. Refrigerate for at least 4 hours.
- Roll out the chilled dough to fit a 9-inch (23-cm) pie plate. Gently place into the pie plate. Press the dough evenly into the bottom and sides of the plate.
- Before pouring the mixture into the crust, poke a fork into the bottom and sides of the crust a few times, to allow air to escape when baking.
Notes
If the recipe you are using calls for pre (or par) baking, gently pierce the chilled dough on the bottom and sides with the tines of a fork and bake for 10-15 minutes at 400 F. - or as per the directions of the recipe you are using. Dried beans, rice, or baking weights can be used to prevent the crust from puffing prematurely. Proceed as per the recipe.