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Perfect Universal Pie Crust (Sweet & Savory)
A flaky, buttery pie crust that works for any sweet or savory filling. Learn John Kanell’s fool‑proof method using a food processor or by hand, with tips for chilling, blind‑baking, and storage so you can have ready‑to‑fill crusts anytime.
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Critical Success Points
- • Do not over‑work the dough; stop mixing as soon as it holds together
- • Keep butter and water ice‑cold to ensure flakiness
- • Chill the dough for at least 45 minutes before rolling
- • Freeze the assembled crust briefly before blind baking to prevent shrinkage
- • Use parchment and foil with weights to protect the crust during blind bake
- • Dock the crust after applying egg wash to avoid air pockets
Safety Warnings
- • Handle hot oven and baking sheets with oven mitts
- • Use a sharp knife carefully when cutting butter
- • Do not over‑heat butter in the processor; stop when pieces are pea‑size
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