RUSTIC PIE CRUST for beginners
Tools Required:large bowl, measuring cups and spoons, pastry blender or 2 knives, large wooden cutting board (optional), rolling pin or jar/bottle, baking sheet
Servings Prep Time
8people 20minutes
Passive Time
35minutes
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
8people 20minutes
Passive Time
35minutes
Difficulty Cost
Moderate Inexpensive!
  • 1 1/2cups flour(white whole wheat or ww pastry flour)
  • 1 teaspoon sugar(granulated)
  • 1/4teaspoon salt
  • 1/2cup butter(unsalted), or 1 (4-ounce) stick, chilled
  • 1/4cup water(ice cold)
Instructions
  1. Measure the flour by using a spoon to fluff up the flour first. Then, scoop flour into your measuring cups until it is mounded up. Run the back (straight) edge of a dinner knife across the top of the cup to push away and level the flour. Pour into a large bowl and add the sugar and salt. Stir.
  2. Take your butter out of the refrigerator at this point (you want it to be chilled) and place in the bowl. Use your dinner knife to cut the butter into 1/4-inch thick slices.
  3. Using 2 dinner knives* or a pastry blender, cut the butter into the flour until the butter is in small pieces about the size of peas.
  4. Add 1/4 cup ice cold water to the flour mixture. Pour some water over ice and let it stand on the counter while cutting in the butter. Then, pour 1/4 cup from that glass into a measuring cup and use immediately.
  5. Using a fork and your hands, quickly mix the dough so it starts to stick together, for the most part. It’s fine if it’s still somewhat crumbly, but try to form most of it into a ball.
  6. Dump the mixture onto a work surface, like a cutting board, granite or marble counter, wax paper, or if you have one, a non-slip pastry mat. Gather up all the dough and start kneading it with the heel of your hand, but only a few times. Do not over work the dough, or it will be tough.
  7. Form into a ball again and use the heel of your hand to press it flat until it’s about 6-inches in diameter. Wrap in waxed paper and place in the refrigerator for 30-60 minutes, until you’re ready to roll it out. If you want to make it the day before or if you want to freeze it, then place the wrapped dough into a baggie or wrap in plastic wrap. We usually use wax paper with plastic over it, to prevent any leaching of plastic chemicals into the dough.
  8. To roll out, place about 1 tablespoon of flour onto the surface you’re planning to use (cutting board, granite or marble counter, wax paper, or if you have one, a non-slip pastry mat) and spread it out into a 12-inch circle. Unwrap the dough and place it on the flour. Flip it over and use your hands (always clean) to brush off the excess flour and spread it around on that side. Take your rolling pin, jar or wine bottle and gently press down as you roll from the center out to the edges, occasionally rolling along the edges so the splits in the dough are filled in. After it has increased in diameter by a few inches, flip it over, spreading the flour out again on the work surface or adding more. Roll again until the dough forms a rough 12-inch circle or is about 1/8-inch thick.
  9. Roll up the dough onto your rolling pin (or other device) or drape it over, to transfer to your baking sheet. You can also make this in a pie pan if you have one.
  10. Fill with your favorite filling, leaving about 2 inches of uncovered dough around the edges. Turn the edges up and over the filling, pinching any openings in the dough together, to prevent the filling juices from leaking out. Bake according to your pie recipe.