Perfect Pie Crust Recipe by John Cannell

Ingredients

• All-purpose flour: 1.5 cups (180 grams), double batch for full recipe
• Sugar: 1 tablespoon for universal use, up to 0.25 cup for sweeter crust
• Salt: 1 teaspoon
• Cold butter: 1 cup, cubed
• Ice water: 0.25 cup (4 tablespoons), plus 1-2 extra tablespoons if needed

Equipment

• Food processor: For mixing ingredients
• Pastry mat: To prevent sticking and ease movement

Preparing the Dough

Food Processor Method

1. Combine Dry Ingredients: Mix flour, sugar, and salt in the food processor.
2. Add Butter: Cube and chill butter, then add to the flour mixture.
3. Mix: Process until butter is in small pieces, resembling flour.
4. Add Water: Drizzle in ice water, pulse to combine. Test by squeezing dough to see if it holds together.

Hand Method

• Mix Dry Ingredients: In a bowl, whisk together flour, sugar, and salt.
• Add Butter: Work butter into flour until mixture resembles coarse crumbs.
• Add Water: Gradually mix in ice water until dough holds together.

Forming the Dough

• Combine Ingredients: By pressing together on a pastry mat.
• Division: Form into two equal balls, wrap and chill for at least 30-45 minutes.
• Freezing: Can be frozen for up to overnight; wrap tightly.

Rolling Out the Dough

• Warm-Up: Let dough sit for 10 minutes if too cold.
• Roll: Flour surface and rolling pin; roll to about a 12-inch circle.
• Transfer: Use rolling pin to lift and place over pie dish.

Baking the Pie Crust

Blind Baking

• Freeze: Freeze rolled-out dough for at least 1 hour.
• Prep for Baking: Line with parchment paper and add weights like dried beans.
• Initial Bake: Bake at 425°F for 15 minutes.
• Remove Weights: Take out parchment and weights, return to oven.

Egg Wash and Final Bake

• Egg Wash: Apply after removing weights to add shine and seal crust.
• Docking: Poke holes with a fork to allow steam to escape.
• Final Bake: Continue baking at 375°F for 12-20 minutes, or until fully cooked.

Tips and Tricks

• Laminate Butter: For flakiness, press butter and dough together.
• Use Vodka: Can substitute for part of water to reduce gluten formation.
• Customize Flavor: Add spices like cinnamon or nutmeg to the dry mix for seasonal flavors.
• Control Edges: Tuck dough edges under itself to prevent shrinkage.
• Protection from Overbrowning: Use foil over edges if they brown too quickly.

Conclusion

• Versatility: Use pie crust for various fillings, both sweet and savory.
• Shelf-life: Pre-make and store in freezer for future use.

Additional Resources

• Check out John's pie playlist for more recipes and tips.