Ingredients
- 300g all-purpose flour (2½ cups), plus more to dust
- ½ tbsp sugar
- ½ tsp salt
- 226g COLD butter (1 cup/16 tbsp), diced into ¼-in. pieces
- 7 tbsp ice water (7-8 tbsp)
Easy Pie Crust with Premium Cookie Beaters
This Easy Pie Crust recipe creates a perfectly flaky, buttery pastry that works beautifully for both sweet and savory pies. Made with cold butter and simple pantry ingredients, the dough comes together quickly and bakes into a tender, crisp crust every time. Ideal for fruit pies, cream pies, and quiches, this versatile homemade pie crust can be used for two single crusts or one double-crust pie.
Preparing the Dough
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Assemble the Assistent with the Stainless Steel Beater Bowl and the Premium Cookie Beaters.
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Add flour, sugar and salt to the bowl and mix on low just until combined.
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Add cubed butter and place Ankarsrum lid on the bowl. Turn speed up to about a 4-6 o’clock speed and mix for 1-2 minutes or until mixture is crumbly in texture. It should resemble sand.
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Return speed to low and drizzle in cold water. Mix for about 1 minute adding a bit more water if needed. You should be able to take golf ball size amount of dough and if squeezed, it will hold together.
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Transfer dough to a clean work surface and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Wrap with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Blind Baking the Crust
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Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” pie pan.
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Fold the excess dough behind the crust under the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate for 1 hour, which will help the crust bake more evenly without sliding down.
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Once chilled, preheat oven to 425 degrees. Line the center of your chilled pie crust with a 9-10” ring of crinkled up parchment paper and fill about ¾ full with dry beans or pie weights. Bake for 17 minutes or until edges are starting to turn golden.
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Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry.
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While it is still hot, brush the inside with egg white which creates a barrier, so the filling doesn’t soak into the crust. Cool completely to room temperature before adding the filling.
Recipe Note
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To make this recipe with the beaters and plastic beater bowl, be sure to have your butter at room temperature.
