Silky Egg Pastry Crust

Ingredients

• 3 cups All‑purpose flour (spooned and leveled)
• 2 tablespoons Granulated sugar (just a pinch for slight sweetness)
• 1 teaspoon Salt (fine sea salt)
• 1 cup Unsalted butter (cold, grated on a box grater (about 2 sticks))
• 1 Large egg (room temperature, beaten)
• 0.5 cup Ice water (very cold, add gradually)
• 1 sheet Parchment paper (cut to fit pie pan for blind baking)
• 1 cup Pie weights or dried beans (for blind baking)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together 3 cups flour, 2 tbsp sugar, and 1 tsp salt until evenly distributed.

   Time: PT5M

2. Incorporate cold butter

   Grate the cold butter directly into the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT5M

3. Add egg and water

   Beat the egg in a small bowl, then add ice water a little at a time until the total liquid equals ½ cup. Pour the liquid into the butter‑flour mixture and stir with a fork until the dough just comes together; it should be slightly shaggy.

   Time: PT5M

4. Chill the dough

   Gather the dough into a ball, divide it into two equal portions, flatten each into a disc about ½‑inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

5. Preheat oven

   Set the oven to 375°F (190°C) and let it fully preheat while the dough chills.

   Time: PT5M

   Temperature: 375°F

6. Roll out the first disc

   On a lightly floured surface, roll one chilled disc into a 12‑inch circle. Carefully transfer it to a 9‑inch pie pan, easing it into place without stretching. Trim excess dough, leaving a 1‑inch overhang, then fold the overhang under and crimp as desired.

   Time: PT10M

7. Blind‑bake the crust

   Line the crust with a piece of parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes.

   Time: PT15M

   Temperature: 375°F

8. Finish baking

   Remove the parchment and weights, then return the crust to the oven for an additional 5 minutes, or until the bottom is lightly golden.

   Time: PT5M

   Temperature: 375°F

9. Cool and store

   Allow the crust to cool on a rack for 10 minutes before filling. If not using immediately, wrap the cooled crust tightly and refrigerate up to 3 days or freeze for up to 2 months.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

25g

Fat

10g

Fiber

1g