This Master Pie Crust is from The Sprinkles Baking Book. I love using this dough when I make pies especially the Caramel Lacquered Apple Pie and Chocolate Bourbon Pean Pie.

This recipe makes 2-crust pie (top and bottom) or 2 single-crust pies (just bottom crust).

How To Make Master Pie Crust

First, gather all your ingredients.

2 & 1/2 cups of all-purpose flour
1 & 1/2 teaspoons granulated sugar
1 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in the freezer for 20 minutes
1/2 cup ice water, plus more as needed

Next, in a food processor, pulse the flour, sugar, and salt until incorporated, about 5 pulses.

Add the butter and pulse until incorporated but still with lots of visible pea-size pieces, 10 to 15 pulse (make sure not to over process).

Add 1/4 cup of the ice water and pulse the dough, then add the remaining 1/4 cup water, 1 tablespoon at a time, pulsing after each addition, until the dough just comes together and small pieces of butter are still visible, be careful not to over work the dough.

Divide the dough in half and form each half into 5 x 1-inch disc. Wrap each disc in plastic wrap and chill for at least 30 minutes before using (continue to the next steps if you plan on blind baking the crust for your pie recipe).

BLIND BAKING THE CRUST:

When serving a cold pie, such as one filled with lemon curd or pudding, prebaking (or blind baking) the crust helps ensure that the crust on your finished dessert is fully baked and flaky through and through.

To blind bake, preheat the oven to 375°F degrees.

On a lightly floured surface using a lightly floured rolling pin, roll out the dough, rotating and carefully flipping the dough, sprinkling flour lightly on the dough as needed, until you have a 12-inch round.

Carefully roll the dough back over the rolling pin and drape it over a 9-inch glass pie pan, gently guiding the dough into the plate.

Trim the dough, leaving a 1/2 inch overhang all around the pie pan.

Tuck the overhang underneath itself and use a fork or your fingers to crimp the edges.

Using a fork, prick holes in the surface of the dough.

Fit a piece of aluminum foil or parchment paper into the pie shell, making sure to cover the bottom and side and fill it with dried beans, uncooked rice, or pie weights to prevent the dough from puffing while baking.

Bake until the edges begin to set, 15 minutes.

Remove the foil or parchment with the weights and bake until the crust is set and golden, 10 minutes more.

Transfer the pan to a wire rack and cook completely.

Tips & Tricks

My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Master Pie Crust

Adapted from The Sprinkles Baking Book: Master Pie Crust

By: Tammie

March 19, 2019
2-crust pie (top and bottom) or 2 single-crust pies (just bottom crust)
1 hr
Print this

Ingredients

2 & 1/2 cups of all-purpose flour
1 & 1/2 teaspoons granulated sugar
1 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, cut into 1/2 inch cubes, chilled in the freezer for 20 minutes
1/2 cup ice water, plus more as needed

Directions

Step 1: In a food processor, pulse the flour, sugar, and salt until incorporated, about 5 pulses.
Step 2: Add the butter and pulse until incorporated but still with lots of visible pea-size pieces, 10 to 15 pulse (make sure not to over process).
Step 3: Add 1/4 cup of the ice water and pulse the dough, then add the remaining 1/4 cup water, 1 tablespoon at a time, pulsing after each addition, until the dough just comes together and small pieces of butter are still visible, be careful not to over work the dough.
Step 4: Divide the dough in half and form each half into 5 x 1-inch disc. Wrap each disc in plastic wrap and chill for at least 30 minutes before using (continue to the next steps if you plan on blind baking the crust for your pie recipe).
Step 5: BLIND BAKING THE CRUST: When serving a cold pie, such as one filled with lemon curd or pudding, prebaking (or blind baking) the crust helps ensure that the crust on your finished dessert is fully baked and flaky through and through.
Step 6: To blind bake, preheat the oven to 375°F degrees.
Step 7: On a lightly floured surface using a lightly floured rolling pin, roll out the dough, rotating and carefully flipping the dough, sprinkling flour lightly on the dough as needed, until you have a 12-inch round.
Step 8: Carefully roll the dough back over the rolling pin and drape it over a 9-inch glass pie pan, gently guiding the dough into the plate.
Step 9: Trim the dough, leaving a 1/2 inch overhang all around the pie pan.
Step 10: Tuck the overhang underneath itself and use a fork or your fingers to crimp the edges.
Step 11: Using a fork, prick holes in the surface of the dough.
Step 12: Fit a piece of aluminum foil or parchment paper into the pie shell, making sure to cover the bottom and side and fill it with dried beans, uncooked rice, or pie weights to prevent the dough from puffing while baking.
Step 13: Bake until the edges begin to set, 15 minutes.
Step 14: Remove the foil or parchment with the weights and bake until the crust is set and golden, 10 minutes more.
Step 15: Transfer the pan to a wire rack and cook completely.