Chex Mix
Lidey Heuck
230 ratings with an average rating of 4 out of 5 stars
230
1 hour, plus cooling
Pie Crust
Updated Nov. 2, 2023
- Total Time
- 15 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch single pie crust
- 1¼cups all-purpose flour (150 grams)
- ¼teaspoon fine sea salt
- 10tablespoons unsalted butter, cold and cut into cubes
- 2 to 4tablespoons ice water, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
1564 calories; 117 grams fat; 72 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 115 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 17 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Step 2
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Tips
- For the best results, use a high-fat, European-style unsalted butter like Plugra.
- You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.
- Or make a crispy cheddar crust, which pairs nicely with apple pie or savory pie fillings: Pulse together 1¼ cups flour with ¾ teaspoon salt. Add ¾ cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions above.
Private Notes
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Cooking Notes
Nancy
Melissa, so I have a question...you recommend baking this crust in advance, then filling and baking again. What if the pie recipe calls for an unbaked pie crust? Different crust? Use the same crust but don't double bake? Or double bake anyway?
SG-SF
Please consider adding all weight measures to baking recipes. You state a weight for flour but not the other ingredients.
Kathryn
I used this recipe for a quiche today. I blind baked the shell at 375 for about 25 minutes (per Melissa Clark's accompanying video), then filled in with the quiche filling and baked. I had outstanding results on the crust: crisp, not soggy on the bottom. I must now bake an apple pie!
reallytommyd
Love this chef and her ways . . . but shame ! What temperature and for how long does one cook this crust
?
Frank
A tablespoon of butter is 1/2 ounce.
So 10 tbs. = 5oz. = 141.747616 gm. Hope this helps.
Vienna
50/50 unsalted butter and cream cheese...That's the kind of pie you scrape out the filling and just eat crust.
tiger squeakily, jr.
Wish You would add alternative instructions for those of us who cook without food processors and other speciality equipment. Imagine one knife one bowl and a dream
Debbie
per America's Test Kitchen, I added about 1/8 c vodka to dough - made it easier to handle. Nice.
Huma
Doubling the recipe didn't end up that well in the food processor --easier to just do it one pie crust at a time.
Jacqueline
You can easily make this by hand. Just rub butter between your fingers with the flour/salt mixture until it looks like sand with some bigger pea size bits. Be sure your butter is VERY cold. Then only add enough water to hold the dough together. Dump the contents of the bowl onto a sheet of Saran Wrap, use the corners to "fraiser" or use the heel of your hand to form the dough into a flattened bowl/disk. Fold corners of film onto the disk and refrigerate. Very easy, easy cleaning.
Marty
Greetings, Melissa: I'm interested in why you chose a metal pie tin. Do you like that better than glass? Also, why not chill the bottom crust, prick it with a fork, then fill, add the top crust, and bake? It's tricky to get the bottom crust right -- but blind baking is not so easy. With all those pennies the bottom crust doesn't bake. I'm just curious about your choices here, and your experience with different techniques and pie tins. Thank you!
Arlene P
Substitute orange juice for the water. The acid does something to the gluten in the flour and the crust is amazing!
Phil
You have to let the dough return to room temperature before rolling out.
SB
The baking instructions are included in the accompanying pie recipes--this crust is a step in making the pie. Bakes differently for different pies.
Alex
Sub 2 Tbsp vodka (cold if possible, cheap is fine) for 2 Tbsp of the water.
Catherine
Good tasting, however, the crusts shrinks to much down the sides. Have tried twice
phyllis segura
No matter what you do a 1-1/4 cup flour will never make a sufficient 2-crust pie. NEVER. Don't even try. Forget about it. Warning!!
Kristina
Wow, the cheddar variation is even better than expected. Use the cheddar crust with Martha Rose Shulman's roasted asparagus quiche (you can swap in broccoli when asparagus isn't in season). Keep the scraps, roll out them out and cut them to cracker size and bake alongside the quiche for 12-15 min until golden. So, so good.
anne
Make sure to chill pie crust before blind baking!
baking issue
I tried to bake this at 375 and 10 minutes in it boiled over the pie dish and it smoked up my whole apartment. What did I do wrong?
Scanmike
I also made this pie crust for Sam Sifton's apple pie , doubled the recipe for top crust. Made it on a dismal rainy day so used the butter I had, not European. As someone else said I will reduce the butter to 8 tblsp because I found it too sandy/crumbly/buttery. I felt sick from the richness of it. I have made it as is for a single pie to which I added nutmeg maple cream filling. I prefer it as a single crust, but will reduce the butter, use vodka instead of water as per someone else's comment.
Derek
Highly recommend using ice cold vodka in lieu of water! Best. Crust. Ever.
Brian
I have been using this crust recipe for years. I did make one alteration in that I use vodka from the freezer instead of ice water.
DWS Boston
I used Joy of Cooking's "Quick and Easy" pie crust for decades, but found it neither quick nor easy, which is why I only made one pie a year, on Thanksgiving. I switched to this pie crust recipe for Thanksgiving, that I made a pie two weeks later for company, something I would normally never do. The only caveat is that if you leave the crust discs in the fridge overnight, they will take 3 hours to be usable the next day.
Bushbaroo
Baked apple pie with this crust. Best, flakiest, most delicious crust and so simple with a food processor.
Andrea
First time making homemade pie crust, and turned out perfectly!
Marisa
I thought the dough looked too wet when I first pulled it together in the bowl, but it rolled out beautifully and baked up like a dream. Very light and flaky, and great flavor. I also added a tbsp of sugar because I like a little sweetness in my crust, and it turned out great!
jess m.
I second the recommendation to use weight instead of cups/tablespoons. Also, started making this and then saw that I need a food processor. I don’t have a food processor just a blender so I tried that and I think it made the dough too wet. Maybe consider writing instructions for those who may not have a bunch of gadgets
Sandy
Melissa Clark, this is THE BOMB! The higher-fat butter makes it even bombier. Bless you.
leas note
I did 6tb unsalted butter, 1tbs salted and 3-4 tbs shortening
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