America's Test Kitchen Pie Crust

Updated at: Thu, 17 Aug 2023 13:06:30 GMT

Step 1

Trim the wrapper from the butter to expose 2 tablespoons. Holding the wrapper end, grate the 2 tablespoons with a medium coarse grater. Place in a freezer until hard.

Step 2

Cut remaining 8 tbsps of butter into 1/2" cubes.

Step 3

In a food processor, add the 3/4 cup of flour, sugar, and salt. Pulse to mix.

Step 4

Add in the cubed butter and mix until fully incorporated (~30 seconds). The consistency should be like soft clay.

Step 5

Separate this mixture into approximately 2" lumps evenly around the food processor. Add the additional 1/2 cup of flour and pulse the food processor to create crumbly pieces (4-5 pulses).

Step 6

Pour mixture into a large bowl and add in the frozen grated butter. Beginning with 2 tablespoons, gently fold in ice water and incorporate with a spatula one tablespoon at a time until the dough forms a loose ball. Usually no more than 4-5 tablespoons are necessary.

Step 7

Turn out dough onto plastic wrap and form into a 5" round. Refrigerate for at least 2 hours before rolling to shape.

Step 8

Remove the dough from the refrigerator approximately 10 minutes prior to rolling out the crust.

Step 9

On a well-floured surface, draw a rolling pin over the dough toward you with more pressure on one side and rotating a quarter turn after every roll until the dough is evenly round at 12".

Step 10

Move dough into a standard 9" pie pan forming it gently into the corners of the pan. Trim excess with shears to 1/2" beyond the pan, fold under, and crimp the edges.

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