I adapted this amazing recipe from Two Cups Flour. This recipe makes for a flaky pie crust that is not overly buttery or dense and really allows the fillings to take center stage! It can be made into hand pies, pies, and galettes and is extremely versatile. Hope you enjoy!
Sweet Pie Crust
Ingredients
- 2 1/2 cups flour (might need 1 more tablespoon)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, cold
- 1 egg, lightly beaten
- 2-4 tablespoons water, cold
Instructions
- Measure out all the ingredients (working fast is really important so the butter does not melt).
- Whisk flour, salt, and sugar together in a large bowl.
- Cube cold butter and add to the dry ingredients.
- Rub the flour into the butter with fingertips until the mixture resembles corn meal/small pebbles.
- Add the lightly beaten egg. Use a wooden spoon to mix the egg in.
- Continue mixing the dough with the spoon as you add water in (1 tablespoon at at time).
- Once the dough begins to form into a ball, you can mix the dough by hand. You do not need to add in all the water, and do not want the dough to become too sticky. (if the dough is too sticky, add in 1 tablespoon of flour as needed until you get a workable dough)
- Cover the dough in plastic wrap and refrigerate for 1 hour or until the dough is firm.
- Place the chilled dough on a lightly floured surface and roll it out to desired size and thickness.
- Shape the dough and bake it based on instructions from the pie and filling recipe.
Notes
*Throughout the process of making and filling the dough, it is extremely important to keep the butter cold so you get more flakiness when you cook.
*For detailed instructions on how to rub the flour and butter together, reference Poires au Chocolat: foundations.
Freezing:
Wrap the dough in plastic wrap, place in ziplock or air tight container, and freeze up to 3 months.
