This recipe makes enough dough for two pie crusts. If you’re not making two pies or a pie that calls for a double crust, cut the ingredients in half. Or wrap extra pie dough in Saran wrap and refrigerate for a few days.
- 1 1/2 sticks butter, room temperature
- 2 1/4 c. flour
- 1 T. sugar
- 1/2 tsp. salt
- 3 to 5 T. milk
- Using a fork or your fingers, mix butter with flour, sugar and salt until the mixture looks like peas and crumbles.
- Drizzle the milk in bit by bit, using a fork or spoon to blend until the crust sticks together.
- Divide the dough in two even pieces. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes.
- Roll out dough using a rolling-pin. Try to work the dough from the center on out rolling evenly on each side and flipping often. The edges of the dough will be jagged. Try to keep it as round as possible but don’t obsess over the jagged edges. Add more flour to your surface or dough as needed. The rolled out dough for your pie crust should be 11 or 12 inches in diameter or about two inches larger than the ends of the pie pan. If you have problems placing the dough in the pie pan, try rolling the dough onto the rolling-pin and then unrolling over the pie pan.
- Make sure the dough is centered in the pie pan. If the dough tears simply push the dough back together. Pat the dough into the pan starting at the edges and moving toward the center. There should be overhang. In places where there is more than 1-inch overhang, trim the pie dough with a knife. In places where there is less than an inch of overhang take some of the extra dough trimmed from the edges and pat into place.
- Fold the overhanging dough toward the center of the pan and pinch it together to make it double thick. Pinch the rim between your thumb and forefinger all the way around the edge — this is called fluting. (STOP HERE IF YOUR RECIPE CALLS FOR AN UN-BAKED PIE CRUST.)
- Preheat the oven to 425 degrees. Prick the prepared pie shell with a fork in a rapid motion all over the bottom and sides, approximately 100 times. (This prevents the pie shell from puffing while it bakes.) Press two layers of tin-foil into the bottom and sides of the pie shell so that the pie retains its shape. Bake about 8 minutes, until the edges of the dough are beginning to look dry. Remove the foil and bake 6 to 10 minutes longer. The pie shell is done when the dough is light brown and looks crisp. Set aside to cool before filling.