Flaky and Buttery Pie Crust

Ingredients

• 2.75 cups All-Purpose Flour (sifted)
• 9 oz Unsalted Butter (very cold, cut into cubes)
• 0.5 tsp Baking Powder (half teaspoon)
• 1 pinch Salt (fine sea salt)
• 0.25 cup Granulated Sugar (optional – use for sweet pies)
• 2 large Large Eggs (very cold, straight from refrigerator)
• 1 large Egg White (for brushing crust before final bake)
• 0 Parmesan Cheese (optional for savory crusts – not used in basic recipe)

Instructions

1. Combine Dry Ingredients

   In the food processor bowl, add the sifted flour, baking powder, and a pinch of salt. If making a sweet crust, add the quarter‑cup of sugar.

   Time: PT2M

2. Incorporate Cold Butter

   Add the very cold butter cubes to the dry mixture and pulse until the texture resembles coarse granules, like wet sand.

   Time: PT3M

3. Add Eggs and Form Dough

   Crack the two cold eggs into the processor and pulse just until the dough comes together in a loose ball. Do not over‑mix.

   Time: PT2M

4. Shape and Chill First Time

   Turn the dough onto a lightly floured surface, pat it into a flat disc about 1‑inch thick, wrap in plastic wrap, and refrigerate for 45 minutes.

   Time: PT45M

5. Rest After First Chill

   Remove the disc from the fridge and let it sit at room temperature for 25 minutes so it softens enough to roll.

   Time: PT25M

6. Roll Out the Dough

   Lightly flour your work surface and rolling pin. Roll the dough into a circle about 2‑3 inches larger than your pie mold, turning and flouring as needed.

   Time: PT5M

7. Fit Dough into Pie Mold

   Gently lift the rolled dough, drape it over the removable‑bottom pie mold, and press lightly to conform. Trim excess dough, leaving about a 1‑inch overhang.

   Time: PT5M

8. Second Chill (Relaxation)

   Cover the crust with plastic wrap and refrigerate for 20 minutes to relax the gluten.

   Time: PT20M

9. Preheat Oven

   While the crust chills, preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

10. Blind‑Bake Preparation

    Line the chilled crust with parchment paper and fill with dried beans or rice to keep the base from puffing.

    Time: PT5M

11. Blind Bake the Crust

    Place the pie mold on a baking sheet and bake for 35 minutes, or until the edges are golden and the bottom looks set.

    Time: PT35M

    Temperature: 400°F

12. Finish with Egg‑White Glaze

    Remove the beans and parchment, brush the crust lightly with the beaten egg white, and bake an additional 5 minutes until the surface is glossy.

    Time: PT5M

    Temperature: 400°F

13. Cool Before Filling

    Allow the crust to cool on a wire rack for 10 minutes before adding your desired filling.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

25g

Fat

10g

Fiber

1g