Everyday Pie Pastry
This recipe makes enough for 1 pie crust. If you are making a double-crust pie or need a lot of pastry dough, double the recipe. I know it might seem odd, but don't be afraid to use the extra-virgin olive oil option for sweet pies, as well as savory ones—I find it gives it a subtle earthy flavor to the crust, which tastes AMAZING with apples, cherries, rhubarb, or any kind of fruit.
Ingredients
- ½ cup cold butter (1 stick)
- 1¼ cups all-purpose flour
- 2 to 3 Tbsp. toasted wheat germ or wheat bran (optional)
- ½ tsp. salt
- 2 to 3 Tbsp. extra-virgin or pure olive oil
- 3 to 5 Tbsp. ice cold water
Instructions
- Cut butter into ½-inch pieces. Place in freezer while you gather the other ingredients.
- In a medium bowl (or the bowl of a food processor), combine flour, wheat germ (if using), and salt. Toss (or pulse) to combine. Using a pastry blender (or pulse function of the food processor), cut in butter until pieces are pea-size. Drizzle in olive oil. Continue cutting in fat until mixture is crumbly.
- Drizzle 3 Tbsp. of the ice cold water over flour mixture. Using a rubber spatula, cut through flour mixture to distribute moisture, pressing to bring dough together. If necessary, add additional ice cold water just until dough forms a ball. Wrap dough in waxed paper and form into a disk. Chill at least 30 minutes or until easy to handle. Roll and bake as desired.*
Notes
*To blind bake pie crust, preheat oven to 450°F. Roll pastry into a 12-inch circle. Ease into pie plate, then prick bottoms and sides of dough with a fork. Line with 2 layers of foil. Add dried beans or pie weights. Bake 8 minutes. Remove foil and bake 6 to 8 minutes more or until lightly brown around edges and dry.