Freeze It: Easy Pie Crust
Shortcut your way to wonderful pies.
- Total Time:
- Yield: Makes 2
Photography: Clive Streeter
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter
To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.