Homemade Pie Crust

This easy-to-make pie crust will impress your guests. With a buttery undertone and a crisp, golden-brown finish, fill it with fruit or make it savory with meat, it's sure to please.

For the Crust:

Makes 2-9" pie crusts

• 175g flour

• 116g fat (unsalted butter or Crisco – I use 58g of each)

• 60g ice-cold water

• Pinch of salt

• 1 (9-inch) pie pan

• 1 baking sheet

Step 1: Make the Pie Crust

1. Preheat oven to 425°F (218°C).

2. In a food processor, combine flour, a pinch of salt, and fat (unsalted butter or Crisco).

3. Pulse 8–10 times, then slowly add cold water while continuing to pulse.

4. Stop pulsing when the mixture starts pulling away from the blade and has small bits of fat streaked throughout. Do not overmix! This ensures a flaky crust.

5. Transfer the dough to a lightly floured surface.

6. Gently form the dough into a disk, handling it as little as possible to prevent the fat from melting.

7. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

   ✔️If Making Dough by Hand:

   1. In a mixing bowl, combine flour and a pinch of salt.

   2. Cut in the butter and/or Crisco using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

   3. Gradually add ice-cold water, mixing just until the dough comes together. Do not overwork the dough.

   4. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

8. Remove the dough from the fridge and let it rest at room temperature for 5–10 minutes.

9. On a lightly floured surface, roll out the dough into a 12-inch circle. If the dough starts to crack, let it rest for another 5 minutes.

10. To transfer the dough to the 9" pie pan, place a rolling pin at one edge of the dough and slowly roll toward the opposite side, wrapping the dough around the pin.

11. Position the rolling pin at the edge of the pie pan and gently unroll the dough over the pan.

12. Gently press the dough into the bottom and around the sides of the pan, making sure there are no air pockets.

13. Trim the edges with a sharp knife, leaving about a 1-inch overhang. Fold the excess dough under itself and crimp the edges as desired.

Step 2: Bake the Pie Crust

1. Use a fork to prick the bottom of the crust several times to prevent bubbling. 👉See picture here.

2. Place the pie pan in the freezer for 10–15 minutes to help the crust hold its shape while baking.

3. Line the crust with parchment paper or foil, then fill it with pie weights or dried beans to prevent it from puffing up. 👉See picture here.

4. Place the pie pan on a baking sheet and bake in the preheated 425°F (218°C) oven for 12–15 minutes, or until the edges start to turn golden.

5. Carefully remove the parchment paper and weights. The bottom of the pie shell may look wet, this is ok.

6. Return the crust to the oven and bake for another 5–7 minutes, or until the edges are golden brown and fully baked. The bottom may be puffy but it will settle once cooled.

7. Remove from the oven and let the crust cool completely before adding the chocolate pudding filling.