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Pie Crust
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt (1/2 tsp if salted butter)
- 14 tbsp cold butter unsalted
- 1 egg
- 4 tbsp cold water
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Directions
- Mix flour, sugar and salt
- Cut cold butter into small cubes
- With pastry cutter, mix butter and flour until mixture resembles meal
- Beat one egg with 2 1/2 T of water and stir into mixture to a crumbly but not dry consistency, add more ice water as needed
- Press dough into 2 even sized discs and cover tightly with plastic wrap
- Refrigerate dough for 1 hour or more
- While refrigerating make pie filling
- Preheat oven to 375F
- Roll out bottom dough into a 12" circle on a floured work surface
- Place bottom crust in pie pan and refrigerate
- Roll out top crust, add filling to bottom and top
- If desired brush top with egg and sprinkle with sugar
- If making quiche or custard pie pre bake for 15 min with pie weights otherwise fill and bake at 375F for 50 minutes. When baking custard pie add foil to edges of prebaked pie. For pumpkin pie bake 1 hour at 375 after adding filling
- Let cool in pan before eating
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