This all butter pie pastry is enough for a 2-crust fruit or savory pie. If you're making a savory pie, omit the sugar.
- 13 ounces flour (all-purpose)
- 1/2 teaspoon salt
- 2 1/2 teaspoons sugar (granulated)
- 2 sticks/8 ounces cold butter (cut in small pieces and chilled in the freezer for 15 minutes)
- 8-12 tablespoons water (ice cold)
- 1 egg yolk
- 1 tablespoon milk (or cream)
In a food processor fitted with a metal blade, combine the flour, salt, and sugar, if using; pulse to combine.
Add the butter pieces to the flour and pulse 8 to 12 times, just enough to make a crumbly mixture with some pea-size pieces of butter still intact. Transfer the mixture to a large bowl. See Photo
Add 6 tablespoons of ice water to the flour and butter mixture, tossing with each addition to moisten evenly.
Continue adding 1 tablespoon at a time until the mixture begins to hold together and form a dough.
Knead a few times on a lightly floured surface to get a cohesive dough; form two even disks. See Photo
Wrap the disks in plastic wrap and refrigerate for 20 minutes.
Take one disk out at a time to roll. Roll the bottom crust and fit in the pie plate. See Photo
Add the filling to the crust and top with the top crust. Crimp as you like. I like a nice thick edge around a 2-crust pie, so I use a lot of the overhanging dough. If you like less crust edge, trim off and discard excess dough. See Photo
Glaze the top crust lightly with a mixture of 1 egg yolk and 1 tablespoon of milk or cream. Using a sharp knife, cut several slits in the top or cut out decorative pieces with mini cookie cutters.
Bake as the recipe directs. A 2-crust apple pie will take approximately 50 to 60 minutes at 400° F. If the edge appears to be browning too much, make a foil ring about 1 inch in width and a few inches wider than the diameter of the pie plate. Loosely cover the edge with the ring for the last several minutes. See Photo
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