| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 1 hr 20 min |
| Cook: | 15 min |
| Yield: | 1 (9-inch) pie shell |
Ingredients
- 1 1/2 sticks cold butter, cut into pea size pieces, plus extra for pie plate
- 1 cup all-purpose flour, plus extra for rolling
- Pinch kosher salt
- 3 to 4 tablespoons ice water
Instructions
- In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.
- When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions. In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky. This will prevent the dough from sticking to the work surface and help it to roll out evenly. Roll the dough into a circle about 1/8-inch thick.
- Lay the dough in a lightly greased 9-inch pie plate. There should be about a 1/2-inch of dough hanging over the sides of the pie plate. If there is more than that, trim it with a sharp pair of kitchen shears. Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
- Fill the dough with desired filling and bake according to the recipe you are using or dock (poke holes all over the dough with a fork) and blind bake. To blind bake: Line the dough with foil and fill with pie weights, raw rice, or dried beans. Bake in a preheated 425 degrees F oven for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the pie shell from the oven and cool. The dough should be golden and crisp. Continue with desired filling.
- Voila!!!
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1670 |
| Total Fat | 139 g |
| Saturated Fat | 87 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 14 g |
| Cholesterol | 364 mg |
| Sodium | 141 mg |
Reviews
I love this recipe and I have done it for a dew times already I just wished there’s a nutritional value.
I love this recipe, it is so simple and turns out great every time, I make this every year, don’t think I will ever stop using this one.
Bad recipe! I believe this recipe has the ingredients inverted, because it was impossible to handle and to bake, as the butter was exesive. It probably should be 1 1/2 cups of flour and 1 stick of butter.
Terrible recipe. I have tried it twice and it absolutely is too much butter. Don’t know why I gave it a second chance, especially since I remember my mother never used this much butter. The first time I just thought it was my error since this is so highly rated. I finally pressed the dough into the pie pan, and when it baked, the pastry dissolved into the filling because there was so much butter.
This pie dough is a POC (piece of cake as Anne would say! It rolled out easily and was plenty for a 9 inch deep dish pie. Very flakey and delicious!
LOVED this recipe very simple, but very tasty and flaky.
I know some of the other folks thought the dough was a little too sticky, but I LOVED it! It’s easily the BEST pie crust I’ve ever had!
One day I was watching “Secrets of a Restaurant Chef” and Chef Anne made this pie crust and it looked so easy I thought I would give it a try. I’m here to tell you that after 50 years of life, thanks to Chef Anne Burrell I can finally make pie crust. Believe me I have tried before but it always came out dry and overworked or I couldn’t even roll it out no matter how closely I followed the recipes directions. But this recipe, turns out flaky and flavorful every time I make it! Thank you Chef Anne for another winning recipe!!!
So this pie dough was super simple to make and it was delicious. The only reason I gave it 4 stars is because it realllllyyy shrunk more than I thought so make sure you let it drape well over the edges. I will make again!
wonderful and easy if you keep it cold!!