In my early baking days, I explored many pie crust recipes of staggering variety: blends of butter and shortening, sugar and salt, refrigeration or immediate rolling, standing mixer or food processor. I’ve rolled with traditional American and French pins and tried buffering on the board with wax and parchment papers. Recipes from mothers, aunts, grandmothers and cookbooks have all made their ways through my fingers. But I’ve found the most delicious and easiest pie crust recipe to be an incredibly simple one from one of the loves of my Dusty Baking life, Williams-Sonoma.
This crust does not need to be refrigerated, saving time and the wretched skinny window of cold-enough-but-not-too-cold. It only uses butter, so the crust is flaky and tender. And it’s guaranteed to have its praises sung – everyone I’ve recommended it to has only returned their highest compliments.
Dusty Pie Crust Form:
- Butter Temperature is Important! Make sure your butter is COLD, and handle it as little as possible. When butter melts its moisture is released, which can develop the gluten in flour and causes it to be more tough than flaky. Little pads of cold butter in your crust will melt and release steam while baking, creating delicious little pockets of air flaky-ness.
- Salted Versus Unsalted Butter: Use unsalted butter, preferably organic. Organic butter simply tastes better. Salt pulls the water out of (any) food, so salted butter has a different moisture content to begin with and makes you have to vary the amount of salt you add to your crust.
- Use ice-water: If your crust is dry and you need to add water, make sure it’s ice-cold. Literally place a cube of ice in a small glass, add some filtered water and add one tablespoon at a time until your crust pulls together.
- Handle with care: The more you mix your dough, the more the gluten will develop and the less flaky the crust will be. The same goes with handling – try to keep your hands off the dough as much as possible to keep the ingredients cool.
- When in doubt, roll with protection: Using wax or parchment paper can help your dough not stick to your rolling pin and flip easily into your pie dish. Wooden rolling boards also help absorb excess moisture.
- Play with your pie plate: Different types of plates yield slightly different crusts. I love my Emile Henri 9″ pie dish. It’s pretty much the only one I use now. It’s extra deep so my pies are loaded with filling. It heats evenly and the fluted rim contributes to gorgeous crusts. And at $45, it’s an amazing investment. When baking thinner pies, a basic Pyrex can’t be beat for heat distribution and ease of lifting slices out. When doing a gluten-free tart, I go for tart pans with removable bottoms.
- Experiment With Your Pin: I used to use my mother’s marble rolling pin until I realized I like the lighter weight of a traditional wooden pin. Then, after a phenomenal gluten-free pastry course, I decided I also like the dexterous manageability of a French pin (a long, dowel-like pin with no handles/rolling on its own). The weight and shape of a pin is up to the preference of the Dusty Baker, so have fun exploring. NOT recommended are plastic pins, which stick more readily to any sort of dough.
- Wash and Sprinkle: There are many options for topping your crust. Washing with melted butter adds a bit more flavor and a golden color. Egg whites or yolks give a shiny sheen. Water does the trick for helping a sprinkle of sugar stick adequately. Whichever you choose, wash lightly with a clean pastry brush and only add enough sugar for some added texture and shine. Don’t forget to cut slits for steam to escape when necessary.
Basic Williams-Sonoma Pie Crust Recipe: (enough for 2 crusts)
- 2 1/2 cups unbleached flour
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 16 Tbsp. (2 sticks) unsalted, organic butter, cold
- 6 Tbsp. ice-water, as necessary
- If using a standing mixer, use the paddle attachment.
- Place flour, sugar and salt in bowl and toss to combine.
- Cut butter into small cubes and toss into dry mixture.
- Start the mixer on medium-low and combine until the flour resembles cornmeal-like crumbs.
- Add ice-water one tablespoon at a time until the dough just pulls together. Do not over-mix. Divide dough in two.
- Lightly flour your rolling surface, and place half of dough on surface. With a rolling pin, tap the dough until it’s a relatively flat disk. Turn dough over and roll out to a 12″ circle, adding flour as necessary to your rolling pin.
- Place in plate and fill, then repeat with top crust.
CLICK HERE for the recipe on Williams-Sonoma