The perfect pie crust

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The perfect pie crust

The perfect pie crust
1¼ cups all-purpose flour
1/4 tsp. salt
1/8 tsp. baking powder
1/2 cup cold butter cut into 16 pieces
3 to 4 tbsp. ice water

Prep: 15 minutes Cook: 13 to 15 minutes Makes: 1 pie crust

Place flour, salt and baking powder in a large bowl and mix ingredients.
Add butter or shortening and cut in with a pastry blender or 2 knives until mixture resembles small peas. Sprinkle 3 tbsp. water over flour mixture and stir just until mixture forms a ball, adding additional water 1 tsp. at a time if dough is too dry. Knead several times, then roll out into an 11-inch circle on
a lightly floured surface. (Dough may be wrapped and refrigerated at this point until ready to bake.) Press into a 9-inch deep-dish pie plate and fold edges under; flute edges decoratively. To pre-bake pie crust, poke bottom with a fork and line with foil or parchment paper; fill with dry beans or pie weights. Bake in a preheated 400°F oven for 10 minutes; remove beans and foil and bake for 3 to 5 minutes more or until bottom is lightly browned. 


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