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Pie Crust

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  • 2 1/2 c. all-purpose unbleached flour
  • 2 tbsp. sugar
  • 1 tsp. sea salt
  • 2 sticks unsalted butter, very cold
  • 1 c. water with ice
  • Topping
  • 1 large egg, beaten lightly
  • turbinado (optional)


  1. Place flour, sugar, and salt in bowl. Whisk together.
  2. Dice butter and place into flour mixture. Using a pastry knife/blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease. Remember, go chunky or go home.)
  3. Using a pastry fork (or a large, hefty fork), add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. This is where the patience comes into play. Begin to gather/work the dough together with your hands, adding an additional tablespoon of water if necessary. Dough should neither be wet or dry. (You may not need the full cup of water.)
  4. Gather dough into a disk. Cut in half, wrap disks in plastic wrap, and place in fridge for 40 minutes to chill. Warm dough is not your friend.
  5. Roll the dough out on a well floured surface large enough to slightly overhang in a pie dish. Periodically make sure dough is not stuck to surface. Add more flour. Work quickly to keep the dough from getting too warm. Fold the dough in fourths and transfer to pie dish. Unfold. Place in freezer for 5 minutes if too warm.
  6. Trim excess dough if necessary, leaving an overhang for crimping. Create a decorative edge with your pointer finger and thumb held together pinching the dough in with your opposite thumb. Repeat. Use extra dough to clean up any rough patches or holes. Blend together with water if needed. Again, place in freezer for 5 minutes if too warm.
  7. Using a pastry brush, brush crust with egg wash. This will give it that beautiful golden color as it bakes. Sprinkle with turbinado. Fill pie according to recipe.
  8. Preheat oven to 400°. Place pie on a baking sheet to catch any overflow. Bake for 20 minutes. Lower the temp to 335° and continue baking for about 40 minutes. Once crust begins to brown, cover with foil.
  9. Allow pie to set up for at least an hour before serving.


  • Serving Size: 2 single crusts or 1 double crust
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