Perfect Pie Crust
Ingredients: All-purpose Flour, Sugar, Salt, Cold Butter, Ice Water · 180 min cook time · 1785kcal · ~₩8,550
Ingredients
360g All-purpose Flour, 1tbsp Sugar, 1tsp Salt, 340g Cold Butter, 60ml Ice Water, 1ea Egg, 1tbsp Cream, Milk, or Water, 1set Pie Weights
Instructions
1. Measure out 1 1/2 cups (180g) of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Combine them in a food processor or a large bowl.
2. Cut 1 cup (227g) of rock-hard cold butter into cubes. Add half of the cubed butter to the flour mixture and pulse in the food processor for 30 seconds until tiny pieces of butter are distributed. If doing by hand, work the butter into the flour until it resembles tiny pieces to almond-sized chunks.
3. Add the remaining 1 1/2 cups (180g) of flour and the remaining 1/2 cup (113g) of cold butter to the mixture. Pulse twice in the food processor to distribute. If doing by hand, add the remaining butter and flour and work it in.
4. Drizzle in 1/4 cup (60ml) of ice water, adding 1 tablespoon at a time, pulsing after each addition until the mixture holds together when squeezed. If doing by hand, press the mixture together in the bowl with the palm of your hand, flipping and pressing until it forms a ball.
5. Divide the dough into two equal pieces. Form each piece into a disk and wrap tightly in plastic wrap or beeswax wrap. Chill in the refrigerator for at least 30-45 minutes, or overnight.
6. Flour your work surface and rolling pin. Let the chilled dough sit on the counter for about 10 minutes to warm up slightly before rolling. Roll out one disk of dough into a 12-inch circle, keeping it moving to prevent sticking.
7. Carefully transfer the rolled dough to a pie dish. Gently push the dough towards the bottom of the dish without stretching it. Trim any long excess pieces and fold the pie crust under itself to create a thicker edge.
8. Freeze the pie crust in the pie dish for at least 1 hour until rock hard.
9. Preheat your oven to 425°F (220°C). Fold parchment paper into a circle and frill the edges. Place the parchment paper into the frozen pie crust, followed by a foil mold (or foil shaped into a pie dish) and then fill with pie weights or dried beans.
10. Blind bake the pie crust for 15 minutes. Carefully remove the parchment paper, foil, and pie weights.
11. Whisk 1 egg with 1 tablespoon of cream, milk, or water to create an egg wash. Brush the egg wash all over the partially baked pie crust, including the bottom and sides. Dock the bottom of the crust with a fork to release any steam.
12. Return the pie crust to the oven at 425°F (220°C) for another 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 12-20 minutes, or until golden brown and crispy throughout. If the edges start to brown too quickly, create a foil tent to protect them.
Source: Watch the original video