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homemade pie crust

1. Prepare the Dry Ingredients:

  1. In a large mixing bowl, combine the flour and salt. Mix well to evenly distribute the salt throughout the flour.

2. Cut in the Butter:

  1. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Cold Water:

  1. Gradually add the cold water, one tablespoon at a time, while mixing with a fork. Continue to add water until the dough begins to come together. You may need a bit more water, but be careful not to add too much.

4. Form the Dough:

  1. Once the dough begins to form, gently knead it a couple of times to bring it together. Do not overwork the dough.
  2. Shape the dough into a ball, then flatten it into a disc about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

5. Roll Out the Dough:

  1. Once the dough has chilled, lightly flour a clean surface and your rolling pin.
  2. Roll the dough out into a circle about 12 inches in diameter (for a 9-inch pie). Start from the center and work your way out, rotating the dough to ensure even rolling.
  3. Carefully transfer the dough to your pie dish, gently pressing it into the bottom and up the sides.

6. Trim and Crimp the Edges:

  1. Trim any excess dough around the edges, leaving about an inch of dough hanging over the side. Fold the dough edges under to create a neat border.
  2. Crimp the edges with your fingers or a fork for a decorative finish.

7. Blind Bake (if needed):

  1. If your recipe calls for a pre-baked (blind-baked) crust, preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights, rice, or dried beans.
  2. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 5-10 minutes, until the crust is golden brown.

8. Fill and Bake:

  1. If you’re making a filled pie, simply add your filling to the prepared crust and bake according to your pie recipe.

Tips:

  • Cold Ingredients: Ensure the butter and water are very cold to help create a flaky texture. You can even chill the bowl and utensils beforehand.
  • Don’t Overwork the Dough: Overworking the dough can result in a tough crust, so handle it as gently as possible.
  • Flavor Add-ins: You can add a tablespoon of sugar to the dough for sweet pies or some herbs for savory pies (like quiche).
  • Make Ahead: You can make this pie crust ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months. Just let it thaw in the fridge before using.

This Homemade Pie Crust is the perfect base for all your favorite pie recipes, providing a buttery, flaky, and deliciously tender result. Enjoy your homemade pie!

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