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You will need to make the pastry crust at least 30 minutes in advance
Add the flour, sugar, and salt to a large bowl and whisk to combine.
Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.
Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.
Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
Place in the fridge to chill for about 30 minutes to an hour.
Once your pie crust is chilled, remove from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.
In a small bowl, lightly beat the egg with a tablespoon of cream. Set it aside in the fridge until ready to use.
If you're using the pie crust for a no bake filling then set oven to 425F. Cut a round of parchment paper and frill the edge.
Press inside then add a layer of aluminum foil and press against edge, this will support the empty shell during baking.
Fill shell with pie weights or dry beans and bake at 425F for 15 minutes.
Remove from oven and take out the weights, foil, and paper. Brush with the egg wash and dock the crust (pierce with a fork) so steam can escape. Cover the edge with a sheet of foil folded in half, this will protect the edge from burning.
Bake for another 15 minutes at 425F then reduce temperature to 375F bake an additional 12- 20 minutes depending on whether you are adding a no bake filling or baking the pie once more after filling.