The Perfect Pie Crust

I’ve been there time and time again. Pie crust that falls apart and cracks. It drives me insane! Then I came across a pie crust recipe, and made a few modifications of my own, and I have never had a problem since! Now it’s the perfect pie crust recipe. I believe this recipe has originated from Martha Stewart.

Perfect Pie Crust Recipe:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
  • 1/4-1/2 cup cold water, adding more if needed.
  1. Put the flour, salt and sugar into a food processor and pulse once or twice, or use a pastry blender.
  2. Add the butter and process until the mixture looks grainy.
  3. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
  4. Put the dough onto a piece of plastic wrap.
  5. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
  6. Split into two pieces and wrap each and chill for at least 4 hours before using.

I have refrigerated this dough to up to a week. I have also stuck it in the freezer, it came out fine.

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2 comments on “The Perfect Pie Crust”

  1. Ooh, I’ve been looking for a pie crust recipe! The one I used to use was about as far from ‘light and flaky’ as a tire. It was fine for quiche, but not much else.
    I’m going to try this! Lol, and I’m going to make quiche tomorrow too- thanks for helping me decide on dinner 😉

  2. Pingback: The Sweet Stuff - Dessert Recipes - The Bewitchin' Kitchen

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