How to make the Perfect Pie Crust - Pastry 101

Ingredients

• 250 g All-Purpose Flour (sifted)
• 150 g Unsalted Butter (cold, cut into 1.5‑2 cm cubes)
• 1 Egg Yolk (large, kept cold)
• 30 ml Cold Water (ice‑cold)
• 5 g Salt (fine sea salt)
• 4 g Granulated Sugar (just a pinch for flavor, not sweetness)

Instructions

1. Prepare Cold Ingredients

   Measure the flour, butter, egg yolk, water, salt and sugar and keep everything in the refrigerator until you are ready to mix.

   Time: PT5M

2. Pulse Flour and Butter

   Place the flour in the food processor bowl, add the cold butter cubes, and pulse until the mixture resembles coarse pea‑size crumbs.

   Time: PT1M

3. Add Liquids and Seasonings

   Add the egg yolk, ice‑cold water, salt and sugar to the bowl and pulse a few more times until the dough just comes together.

   Time: PT1M

4. Form and Chill Dough

   Turn the dough onto a lightly floured surface, gather it into a ball, flatten into a disc, wrap tightly in plastic wrap, and refrigerate for 2 hours.

   Time: PT2H

5. Optional Quick Freeze for Edge Clean‑up

   After refrigeration, place the wrapped dough in the freezer for 10‑15 minutes to firm the edges before rolling out.

   Time: PT15M

6. Roll Out Dough

   On a lightly floured surface, roll the dough to a 3‑mm thickness, then gently transfer it into the 9‑inch pie dish, pressing gently to fit and trimming excess.

   Time: PT5M

7. Line and Weight the Crust

   Line the crust with parchment paper, fill with pie weights or dried beans, and prick the bottom with a fork to prevent bubbling.

   Time: PT2M

8. Blind Bake – First Phase

   Preheat the oven to 190°C. Bake the weighted crust for 12 minutes until the edges start to set.

   Time: PT12M

   Temperature: 190°C

9. Remove Weights and Finish Baking

   Carefully remove the parchment and weights, then bake the crust for an additional 8 minutes until lightly golden.

   Time: PT8M

   Temperature: 190°C

10. Brush with Egg Yolk (Optional Barrier)

    While the crust is still hot, brush the surface with a lightly beaten egg yolk to create a moisture‑proof barrier for wet fillings.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g