Jose’s Best Pie Crust Recipe
We have tested tons of pie crust recipes, ranging from recipes that use half-Crisco/half-butter to barely folded all-butter crusts, and even those with vodka. Although we hate to give into celebrity-fawning, Martha Stewart’s Pate Brisee turns out to be Jose’s favorite.
So, we come full circle. From Martha and Anne Willan kitchen-shaming us as we prepared for an over-the-top holiday meal to what many people just pick up in the freezer section: the humble pie crust.
- 300 grams (2 1/2 cups) all-purpose flour
- 6 grams (1 teaspoon) salt
- 4 grams (1 teaspoon) sugar
- 8 ounces (2 sticks) unsalted butter
- 1/4 to 1/2 cup ice water
- Cut your butter into small cubes (about 32 cubes per stick of butter) and place in the freezer.
- Add flour, salt, and sugar to food processor bowl. Pulse a few times to mix together.
- Drop frozen butter into the processor bowl and mix until the mixture resembles wet sand or corn meal. Usually less than 10 seconds.
- Add ice water through the processor feed tube in a small stream. Pulse JUST until the dough holds together. About 15 seconds – but definitely not more than 30 seconds.
- You may not use the full 1/2 cup of water – or you may need a little more – depending on your flour, the weather, and the temperature of your kitchen. You just want enough water to pull the dough together but not enough to make the dough sticky.
- Spread a little flour onto the countertop and knead the dough for about 10 seconds. This will ensure everything is mixed evenly.
- Divide into two approximately equal balls.
- If you are using immediately, flatten each ball into a disc about 1″ thick, wrap in plastic wrap and chill in refrigerator for at least 1 hour.
If you are making only a single-crust pie (or just making crusts for later), wrap flattened discs tightly in a double-layer of plastic wrap, tuck into a zipper-lock freezer bag. Dough keeps in most frost-free freezers for about a month.