Basic Pie Crust

Thanks to Pillsbury, many of us never had the occasion to make our own pie crusts before moving to South Asia. :) I was intimidated at first, but it's not that hard at all! Here is a really trusty recipe for a pie crust using butter that is really easy to put together quickly for a quiche or pie!

Basic Pie Crust

1 ¼ c. unbleached all-purpose flour

1 T. sugar

¼ t. salt

8 T. cold unsalted butter, cut into ¼ inch cubes*

3 T. very cold water

*A 500g block of Amul butter is just a little more than 4 sticks of butter in the states. What I usually do is cut about 10% off one end, and then cut the remainder of the block into four sticks and use them as regular butter sticks. Half a stick is 1/4 c., one stick is 1/2 c., 8 Tablespoons, etc.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9 inch single crust pie or one 10 inch galette.

To make a double crust pie: Double the recipe, divide the dough in half and pat each half into a round flat disk. Roll out one disk into a 12 inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

Pie dough may be made ahead and frozen for up to two months. To freeze, place the dough round on a 12 inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edges, and wrap well to freeze.