Pie Crust Basics - Traditional Pie Crust + GF (with sourdough option)
Making pie crust can be a bit tricky, but following a few tips can bring you success every time. The sourdough option is great, too! The time listed for preparation allows for one hour of sourdough starter chilling and and overnight proofing in the refrigerator.
Ingredients
- 295 grams all-purpose flour 2.5 cups (can also use 1:1 gluten-free flour blend - see notes)
- 1 teaspoon sea salt
- 227 grams European style butter 2 sticks
- 2 Tablespoons apple cider vinegar
- ice cold water
IF you are making a sourdough crust:
- 1 cup ripe sourdough starter chilled in the fridge for one hour
Instructions
- Mix flour and salt together in a large bowl.
- Using a cheese grater, grate the butter into the flour and salt mixture. After every little bit of grating, toss the grated butter with the flour to coat each piece. You'll end up with some larger pieces and some smaller, which is exactly what you want in order to achieve a flaky crust.
- Add the apple cider vinegar and a little bit (like a tablespoon) of cold water. (If you are making a sourdough pie crust, also add the ripe starter.) Start working it lightly, adding water, a teaspoon at a time, to make the dough come together and not be crumbly.
- Form into one cohesive dough, then divide in two. If you are not making the sourdough crust, you can go ahead and roll the crusts out to use. You can chill them, if you wish, and roll out later, but this is a lesson in frustration for me! You can also freeze the crusts, either before you roll them out or after you've put them in the pie plate
- If you ARE making the sourdough crust, you must wrap them and chill overnight in order to get the health benefits of the sourdough. When you're ready to roll them, take them out of the fridge ½-1 hour before, letting them come to room temperature. Roll them, use right away, or freeze as discussed above.
- If a recipe calls for a parbaked crust (one that is slightly baked before it is filled), poke the crust with a fork in several places to allow steam to escape. Cover with parchment paper, fill with dried beans, dry rice, or ceramic pie weights, then bake for 15-20 minutes, or according to your pie recipe instructions.
Notes
If you are using a 1:1 gluten-free flour blend, you will likely need a bit more water and a bit more kneading of the dough. Gluten-free crusts aren't easy to deal with, but they can work just fine if you have patience and don't worry too much about aesthetics.
Tried this recipe?Let us know how it was!