Perfect Universal Pie Crust (Sweet & Savory)

Ingredients

• 3 cups All‑purpose flour (360 g; sift if desired for extra lightness)
• 1 tablespoon Granulated sugar (Optional; increase up to 1/4 cup for a sweeter crust)
• 1 teaspoon Salt (Kosher or table salt)
• 1.5 cups Unsalted butter, cold (226 g; cut into ½‑inch cubes and keep chilled)
• 6 tablespoons Ice water (Keep water ice‑cold; add gradually)
• 1 teaspoon Ground cinnamon (Optional; adds holiday flavor)
• 1 Large egg (For egg wash)
• 1 tablespoon Milk (or cream or water) (For egg wash)
• 1 cup Pie weights or dried beans (Use for blind baking)
• 1 sheet Parchment paper (Cut to fit pie dish)
• 1 sheet Aluminum foil (For tenting crust)

Instructions

1. Measure dry ingredients

   In a large bowl or the bowl of a food processor, combine 3 cups (360 g) all‑purpose flour, 1 Tbsp sugar, and 1 tsp salt. Stir to distribute evenly.

   Time: PT5M

2. Cube cold butter

   Cut 1.5 cups (226 g) cold unsalted butter into ½‑inch cubes. Keep the cubes on a plate and return to the refrigerator until needed.

   Time: PT5M

3. Incorporate butter – first batch

   Add half of the butter cubes (≈1 cup) to the flour mixture. Pulse in the food processor for about 30 seconds, or use a pastry cutter/your fingers until the pieces are pea‑size to almond‑size.

   Time: PT5M

4. Add second batch of flour and butter

   Add the remaining 1½ cups flour and the remaining ½ cup butter cubes. Pulse twice or mix by hand until just combined; the mixture should look like coarse crumbs.

   Time: PT5M

5. Add ice water gradually

   Drizzle 4 Tbsp (¼ cup) ice water over the mixture and pulse a few times. Test the dough by squeezing; if it falls apart, add 1‑2 Tbsp more water, a tablespoon at a time, until the dough holds together when pressed.

   Time: PT7M

6. Form and chill dough

   Turn the dough onto a lightly floured surface. Press gently to bring it together, then form into a ball. Divide into two equal discs, wrap each tightly in plastic wrap or beeswax cloth, and refrigerate for at least 45 minutes (up to overnight).

   Time: PT10M

7. Optional freeze for long storage

   For make‑ahead, place the wrapped discs in the freezer for at least 1 hour, then store up to 2 months. Thaw in the refrigerator before rolling.

   Time: PT5M

8. Roll out the crust

   On a floured pastry mat, roll the chilled disc into a 12‑inch circle, rotating and re‑flouring as needed to prevent sticking. Keep the dough moving to maintain an even thickness.

   Time: PT10M

9. Transfer to pie dish

   Gently lift the rolled dough using the pastry mat, place it into a 9‑inch pie dish, and press lightly into the bottom and sides. Trim excess and fold the edges as desired.

   Time: PT5M

10. Pre‑freeze crust before blind baking

    Place the assembled crust in the freezer for about 5 minutes until the butter is rock‑hard. This prevents shrinkage during the first bake.

    Time: PT5M

11. Preheat oven

    Set oven to 425 °F (220 °C) and allow it to fully preheat.

    Time: PT10M

    Temperature: 425°F

12. Line crust and add weights

    Lay a sheet of parchment paper over the crust, fold it to fit, then place a sheet of aluminum foil on top. Fill with pie weights or dried beans.

    Time: PT5M

13. First blind bake

    Bake the weighted crust for 15 minutes at 425 °F.

    Time: PT15M

    Temperature: 425°F

14. Remove weights and finish blind bake

    Carefully lift out the parchment, foil, and weights. Return the crust to the oven and bake another 15 minutes at 425 °F until the bottom looks set and lightly golden.

    Time: PT15M

    Temperature: 425°F

15. Prepare egg wash

    Whisk together 1 large egg with 1 Tbsp milk (or cream/water).

    Time: PT5M

16. Apply egg wash and dock

    Brush the egg wash over the entire crust. Using a fork, prick the bottom and sides to allow steam to escape.

    Time: PT5M

17. Final bake

    Bake at 425 °F for 15 minutes, then reduce temperature to 375 °F and continue baking 12‑20 minutes (average 15 minutes) until the crust is golden and crisp throughout.

    Time: PT30M

    Temperature: 425°F then 375°F

18. Cool and store

    Remove the crust from the oven and let it cool on a wire rack for at least 20 minutes before filling or storing.

    Time: PT20M

Nutrition Facts

Calories

1500

Protein

15 g

Carbohydrates

150 g

Fat

90 g

Fiber

5 g