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

Ingredient Substitutions

• Instead of All-Purpose Flour: Pastry flour, Bread flour
• Instead of Unsalted Butter: Cold shortening, Margarine
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce flour)
• Instead of Large Eggs: Egg replacer, 1/4 cup unsweetened applesauce per egg
• Instead of Egg White: Milk wash, Cream

Equipment Needed

• Food Processor
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Rolling Pin
• Removable Bottom Pie Mold
• Parchment Paper
• Dried Beans or Rice
• Pastry Brush (optional)
• Plastic Wrap (optional)
• Oven
• Bench Surface or Large Cutting Board

Critical Steps — Do Not Skip

• Pulse butter until it resembles coarse crumbs.
• Do not over‑mix after adding eggs.
• Chill the dough for at least 30‑45 minutes before rolling.
• Roll the dough slightly larger than the pan and handle gently.
• Second chill after fitting the crust prevents shrinkage.
• Blind‑bake with parchment and beans to keep the base flat.

Chef Tips from the Video

• Use a food processor for the fastest, most uniform butter incorporation.
• Keep all ingredients, especially butter and eggs, chilled to create a flaky texture.
• If you don’t have a removable‑bottom pan, use a standard pie pan and gently lift the crust after baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze unbaked crusts wrapped in foil for up to 2 months; thaw in fridge before use.

Room temperature: Do not store at room temperature; butter may spoil.

Make-Ahead Tips

• The dough can be prepared up to 2 days ahead and kept refrigerated.
• Freeze the wrapped dough disc for up to 2 months; thaw overnight in the fridge before rolling.
• Blind‑bake the crust, let it cool, then store in an airtight container for later filling.

Frequently Asked Questions