Skip to main content
Cyber Monday Sale! Sweet Gifts 20% OFF View Details.
877.220.4181  |  Customer Support  |  Order Tracking  |  My Account  |     Login

A Gourmet Food Marketplace of
Specialty Foods & Gourmet Gifts.
Holiday Order and Delivery Schedule. View Details.
0 ITEMS, $0.00 CHECKOUT
How To Make The Perfect Pie Crust Recipe
How To Make The Perfect Pie Crust How To | Gourmet Food Store

How To Make The Perfect Pie Crust Recipe

by
Learn the secrets to the perfect buttery, flaky and delicious pie crust! A step-by-step tutorial that will make it a breeze to whip up both savory and sweet quiches and pies. 

Prep Time:
Cook Time:
Total Time:
Yield: 1 pie crust

How To Make The Perfect Pie Crust Recipe Instructions

Ingredients

  • 2 cups all purpose flour
  • 1 egg yolk
  • ½ cup butter
  • ½ tsp. salt
  • 4 or 5 tbsps. iced water

Directions

  1. Cube the butter and chill in the freezer.
  2. In a clean working surface, make a small mound with the flour; make an indent in the center and place the butter in the center. Sprinkle with salt.
  3. Break part the butter and mix with the flour using your fingertips (pictured) until you get a coarse meal-like texture.
  4. Form a new mound, indent the center again, then add egg yolk and 3 tbsp. of iced water.
  5. Start forming the dough with your hands. Fold the dough from the outside in and keep adding chilled water, 1 or 2 tbsps, as needed, to make the dough soft and elastic. Don’t knead. You want the dough to be on the softer side.
  6. Once ready, make the dough into a ball and then flatten into a disc. Wrap in film and chill in the fridge for at least 20 minutes.
  7. Lightly flour your working surface and roll out the dough, rotating it and sprinkling with flour as you go along. . When rolling out, keep rotating (for uniformity) and sprinkling more flour to the dough (so it won’t stick). Roll out an extra 2 inches than your tart pan.
  8. Brush your tart pan with butter. Wrap the dough around your rolling pin as shown in the pictures, and unroll into your tart pan.
  9. Finally, press gently with your thumbs on the bottom and edges of the mold, making sure the crust makes contact with the pan.
  10. Let at least 1 " of dough overlap over the edge of the tart shell. Crimp it with your fingers, or press your rolling pin over the edge to flatten.  Cut any excess with a knife.
  11. Chill in in the fridge for 15 minutes before using.
  12. If you want to reserve the pie crust for later,  just wrap it in plastic wrap and freeze.

Recipe Reviews

0 out of 5 stars rating(0.00)   # of Ratings: 0 Log in to rate this item.There are currently no ratings for this item. Be the first to rate this item.

Recipe Questions And Answers