Updated: May 2
For our Gluten-Free and Intestinal Candidiasis approved Pie Crust recipe, CLICK HERE!
1 ¼ cup all-purpose unbleached flour
½ cup (1 stick) of unsalted butter, room temperature
1 tablespoon cane sugar
½ teaspoon of sea salt
4 to 5 tablespoons of ice water
In a bowl or stand mixer, add the flour, sugar, and sea salt and combine.
Cut the butter into slices and add into the dry ingredients. Mix until it resembles a coarse meal with a few pea-size clumps of butter.
Add water, one tablespoon at a time, and pulse until the mixture holds together when squeezed. It can still be clumpy.
Shape the dough into a 1-inch-thick disk and wrap tightly in saran wrap.
Refrigerate until firm. You can you in at least 1 hour and store up to 7 days. The dough can be frozen to up to 2 months.
When ready to use, let the dough sit out until it is room temperature. With a floured rolling pin and lightly floured surface, roll dough into a 12” circle, work from the center outward.
When using for a pie, carefully transfer to a 9-inch pie pan. Fit the dough into the pan. Make sure to avoid stretching. Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim you will be able to pinch for design.
Recipes you can use this pie crust for:
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