How To Make Homemade Pie Crust in 3 Minutes (Video)
This is a quick and easy recipe to make your own pie crust. I usually have homemade dough stored in either my refrigerator or freezer for last-minute dinner items. You can use the dough for savory tarts, fruit pies or the crust for pecan squares just like those I prepared yesterday (I added 3 tablespoons of granulated sugar to the dough to sweeten the dessert a bit).
The proportions are great for a (9-inch) tart mold (I made an artichoke tart). If you don't have one, no worries; you can improvise a free-form galette without requiring any specific kitchen equipment.
For easier readability, I added the recipe in print below. So without further ado, here it is.
Preheat the oven to 350°F.
For the tart shell:
In a mixing bowl, combine 1¼ cups flour and ¾ teaspoon salt.
Note: For extra-smooth dough, remember to sift the dry ingredients twice, then place in the freezer for 30 minutes. Remove from the freezer and add the 8 tablespoons of cold butter, 1 egg and ice water. Blend until the mixture becomes thick. Make sure not to over-mix it.
Dust a flat surface with additional flour (up to 1 tablespoon). Place the dough and roll it out into a 13-inch dough round.
Transfer to a round, non-stick, loose-bottomed, (9-inch) tart mold. Following the curve of the mold, crimp the dough against the edge and remove the excess a little above the edge (the dough will shrink a bit while it bakes). . You could also form a crostata (free-formed pie). Bake for 10 minutes, then let sit for at least 10 minutes.
Once cooled, add your favorite filling. Store-bought sauce topped with grilled veggies and sharp shredded cheese is a great option.
Bake for an addition 20 minutes at 350°F.
Instead of making one large tart, you could also form individual-serving sizes or spread the dough onto a baking pan, top with a mixture of dried fruit, oatmeal and honey, bake the same way you would for the other dish and cut into bars. They make a great snack!
If you plan on storing the dough for a few days, I would suggest that you add ¼ teaspoon white vinegar to the dough to prevent it from darkening.