Are you tired of store-bought pie crusts that crumble and disappoint? Get ready to revolutionize your baking game with Bonnie Harvey's legendary pie crust recipe - a culinary masterpiece that transforms ordinary ingredients into a buttery, flaky dream. This isn't just a pie crust; it's a family tradition passed down through generations, promising to elevate your desserts from good to absolutely extraordinary. Whether you're a novice baker or a seasoned pro, this foolproof recipe will have your friends and family begging for your baking secrets!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 to 8 tablespoons ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Whisk together until thoroughly mixed.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough begins to come together and can be pressed into a cohesive ball.
- Divide the dough in half and shape each portion into a flat disk. Wrap each disk tightly in plastic wrap.
- Refrigerate the wrapped dough for at least 1 hour, or preferably overnight. This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough disk into a circle about 1/8 inch thick, large enough to fit your pie dish with some overhang.
- Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim excess dough, leaving a slight overhang for crimping.
- Crimp the edges decoratively and proceed with your specific pie recipe's baking instructions.
Tips
- Temperature is crucial! Keep your butter ice-cold and use chilled water to ensure maximum flakiness.
- Don't overwork the dough - mix just until it comes together to prevent tough crusts.
- Letting the dough rest in the refrigerator isn't optional - it's essential for developing texture and preventing shrinkage.
- Use a pastry cutter or your fingertips, not a food processor, for the most authentic texture.
- If the dough becomes too warm while working, pop it back in the refrigerator for 10-15 minutes.
- For a golden, glossy finish, brush the crust with an egg wash before baking.
- Always blind bake for custard or no-bake pies to prevent a soggy bottom.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 22g
Protein: 3g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 50mg
