Homemade Pie Crust
Our freshly made, butter pie crust is our go-to for all of our pie needs. Master these steps for a full-proof crust everytime.
8 people
Ingredients:
- 1 1/2 Cup all-purpose flour
- 1 tsp salt
- 1 Cup Prairie Farms Unsalted Butter, cubed and chilled
- 1/4 Cup Ice cold water
Directions:
Pie Dough
- In a medium sized bowl, whisk together flour and salt. Cut in cubes of butter using a pastry cutter, 2 forks or your hands. Work until butter is in small, pea-sized pieces. Slowly incorporate water until dough comes together, use hands or a spoon. Dough should not be wet. Dough can also be brought together in a food processor.
- Form dough into a ball, wrap in plastic wrap, then use a rolling pin to flatten out dough slightly within the plastic wrap. Chill for at least 1 hour, or overnight.
- When ready to use, roll out dough onto a well-floured surface to fit your desired pan. Line pie dish, cut off excess dough from edges, then decorate edges as desired, crimping, fluting, etc. Chill for 30 minutes. Use as needed for your pie recipe.
To Blind Bake
- If you need a fully baked crust (blind-baked), preheat oven to 375°F. Dock the crust with a fork or toothpick. Line the formed pie crust with a sheet of parchment paper or foil. Fill with pie weights of your choosing (*see note) to keep dough in place.
- Bake until crust is golden brown and edges have set, about 20 minutes. Remove the pie weights and bake until the bottom of the crust has dried and is golden brown, about 10 minutes.
- Add filling and prepare according to your chosen pie recipe.
Notes
Dried beans, granulated sugar, uncooked rice, or store-bought ceramic or metal pie weights can be used to weigh down pie crust while it is baking.
If the edges are browning too fast, line them with pieces of foil.
