Pie Crust

Notes

Actually count out the pulses in the food processor – running it too long will turn the dough into a paste.
Resist the temptation to add more water than the recipe calls for.
After shaping, chill the dough the full two hours, otherwise the butter will liquify too quickly and the crust will lose its shape.
Blind-bake using aluminum foil and sugar (applied to a chilled crust) for at least 45 minutes.
Don’t use parchment paper for blind baking, as this won’t protect the exposed crust from browning.
Don’t roll out too thin – this exposes too much of the butter.
For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening.
Try blind-baking at 375 ºF instead.

Two pie crusts, suitable for 9” pies.

2 3/4 cups (12.5 ounces; 350g) all-purpose flour, divided
2 tablespoons (25g) sugar
1 1/2 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use same weight or half as much by volume
2 1/2 sticks (10 ounces; 280g) unsalted butter, cut into 1/4-inch-thick slices (see note)
6 tablespoons (3 ounces; 85ml) cold water

Combine two thirds of flour (230 g) with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter slices evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour (120 g) and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water. Then, using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand.
Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan.
With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around.
Fold overhang over itself to create a thick border that sits atop the rim of the pan.
Crimp or shape crust as desired.
Repeat with remaining dough.
Wrap with plastic and refrigerate at least 2 hours and up to overnight.
Use as directed in your favorite recipe.

Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand.
Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan.
With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around.
For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie.
Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.)
Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight.
Use as directed in your favorite recipe.

Adjust oven rack to lower-middle position and preheat to 350°F (180°C).
Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage).
Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes.
Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl.
Let sugar cool to room temperature.
If needed, continue baking crust a few minutes more to brown along the bottom.

Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.

Gather pie scraps and pack together tightly. Wrap in cling film. Refrigerate at least a few hours.
Preheat oven to 425 ºF. Line a baking sheet with parchment paper.
Roll out scraps into a rough rectangle. Brush with melted butter.
Sprinkle generously with granulated or brown sugar. Top with cinnamon powder, vanilla powder, chocolate chips, or any combination thereof.
Fold dough over itself, then cut into long strips.
Twist each strip around itself, then tie into a knot. Place on baking sheet.
Brush knots with remaining melted butter and top with coarse sugar.
Bake for 15 minutes, until golden brown.