Prep 30 mins
Cook 0 mins
Step by step directions so anybody can make a perfect crust!
- 2 1⁄4 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 ounces cold unsalted butter, cut into pieces
- 1⁄4 cup ice water (strain out the ice just before using)
- 1 teaspoon red wine vinegar
- In a mixer fitted with a paddle attachment, or using a hand mixer, mix the flour, salt, and sugar for 1 minute.
- Add the butter and mix just until you have a crumbly, sandy mixture. (You should still be able to see the pieces of butter.)
- In a small bowl, stir the water and vinegar together.
- With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (You should still see small bits of butter.)
- Transfer the dough to a work surface and shape into a round, flat disk.
- Wrap in plastic wrap and refrigerate at least 30 minutes before using.
- Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
- When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable.
- Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
- Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
- Don't worry if the edges split a bit; concentrate on forming a good circle from the center.
- Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
- The dough should feel smooth and soft; some say it should feel like the inside of your forearm.
- If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
- Instead, put it back in the refrigerator for 15 minutes to firm up the butter.
- Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
- Set your pie pan nearby.
- To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
- Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
- Make sure that the dough is allowed to settle completely into the pan.
- Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute.
- Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
- Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
- To decorate the rim, fold under the excess dough then just press it all around with the back of a fork.
- For a slightly more advanced look, press the thumb and forefinger of one hand together.
- Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between.
- . Repeat all around the rim to make a wavy edge.
- If baking with the filling, chill until ready.