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In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.
and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.
Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.
When you are ready to use the dough, roll the dough out 1/8 – 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate.
Press it lightly into the dish, and trim the edges of the crust, leaving about 1- inch overhanging. Crimp the edges of the crust using your fingers.
Place the dough on top of the pie and crimp the edges to seal. Follow the baking instructions according to the pie recipe you are using. Typically a fruit pie will bake at 375°F for 45-50 minutes.
Place the pie crust into the freezer for at least 30- minutes.
Place the rolled out dough into a pie dish, pinching the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. Place the crust in the freezer for at least 30 minutes.
Cut a circle of parchment paper out as large as you rolled your crust, and place it into the frozen crust. Top the parchment paper with pie weights or dried beans.This mimics a filling of a pie as you bake it, holding it into place and preventing bubbles in your crust, along with the pricked holes you made with the fork.
Remove the crust from the oven and remove the weights and the parchment paper. Place the crust back in the oven for an additional 10- 15 minutes until the crust is golden. If the crust begins to brown too much, use a pie crust shield or aluminum foil to cover the crust and continue baking.