My Signature Crust

I know that I’ve written about the importance of pie pastry before, but I have found a new signature crust and it is buttery, flaky, a little salty, and a fantastic foil to the sweet pie filling (of course, it is perfect for quiches and pot pies, too). If you haven’t found yours, I recommend Martha Stewart’s Pate Brisee. She uses a food processor, but I use my awesome KitchenAid stand mixer because I have an awesome KitchenAid stand mixer and it works just fine.  I have adapted her recipe to suit me.

Petunia’s Perfect Pie Pastry

2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ cup ice water

In the bowl of a stand mixer, combine flour, salt, and sugar. Add butter bit by bit and mix at the slowest speed until the mixture resembles coarse crumbs, 1-2 minutes.

Continue mixing, and slowly add ice water, about 1 tablespoon at a time until dough forms larger clumps and holds together without being wet or sticky.

Divide dough into two balls. Flatten each ball into a disc and wrap in waxed paper. Chill in refrigerator for at least 30 minutes to 1 hour.

Roll out dough between two sheets of waxed paper. You want a 12-inch circle, about the width of the waxed paper. Return to refrigerator or freezer for a few minutes to let the dough rest and chill. You will want the dough cold and stiff if you are going to do lattice work or cut-outs. Peel off one side of the waxed paper and center into the pie plate. Remove waxed paper and gently press dough into pan. Trim any excess dough and crimp edges as desired. Place back into freezer for a few minutes. Cold dough is key to flaky pastry.

Now, the rest of the pastry story will differ for each pie, single- or double-crust, so carefully read the recipe for details.


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15 thoughts on “My Signature Crust

  1. Cranberry and Pear Pie « mypiary November 23, 2011 at 5:35 pm Reply

    […] mypiary A slice of the sweet life HomeAboutBibliography ← My Signature Crust […]

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    […] grated nutmeg 1/4 tsp fresh grated ginger 3/4 cup plus 1 tbs heavy cream 1 partially pre-baked pie crust, cooled 3 tbs butter 1 cup pecans, broken into […]

  3. Maple Nut Pie « mypiary December 13, 2011 at 12:04 pm Reply

    […] found in Martha Stewart’s New Pies and Tarts. You will need one 9-inch pie crust, either homemade (the best) or you can cheat with a frozen or refrigerated dough. But, really, it is so easy and so […]

  4. Dark Chocolate Mocha Pie « mypiary December 31, 2011 at 5:53 pm Reply

    […] ½ cup unsweetened dark cocoa powder 1 cup sugar ¼ cup cornstarch 1 heaping tbs espresso powder 4 egg yolks (reserve whites for meringue, recipe follows) 2 cups milk ½ cup heavy cream 3 tbs butter 1 tsp vanilla 1 9-inch prebaked pie shell […]

  5. Ginger-Pear Crumble Pie « mypiary January 11, 2012 at 12:28 pm Reply

    […] 1 9-inch prepared, unbaked pie pastry […]

  6. Miss Petunia’s Grits Pie « mypiary January 12, 2012 at 3:08 pm Reply

    […] ¾ cup water dash salt ¼ cup old fashioned grits ½ cup butter ¾ cup sugar 2 tbs flour 3 eggs, slightly beaten ¼ cup half & half 1 tsp lemon juice 2 tsp vanilla 1 tbs bourbon, optional 1 9-inch prepared, unbaked pie pastry […]

  7. Hot Buttered Rum Raisin Pie « mypiary February 27, 2012 at 8:10 pm Reply

    […] 2 9-inch prepared pie crusts […]

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  9. Yitz Woolf March 24, 2012 at 1:46 pm Reply

    Was amazing! I only had 2 cups of white flour and used 1/2 cup of whole wheat – everyone complimented me on it – it was deliciously flaky and just the right amountt of salt.

  10. Salted Nutella Pie « mypiary April 5, 2012 at 5:35 pm Reply

    […] used a 9-inch pie pastry for the crust, but I think it would also be tasty with a shortbread or almond cookie crust. I found […]

  11. Staci Lee October 11, 2012 at 7:38 pm Reply

    I love this crust and make it for all my pies. I also use it for quiche and chicken pot pies! Thank you!

  12. Lemon-Lime Meringue Pie « mypiary November 20, 2012 at 5:36 pm Reply

    […] 1¼ cup sugar ⅓ cup cornstarch ¼ tsp salt 1¾ cup cold water 5 egg yolks (save whites for meringue) 6 tbs fresh lemon juice 3 tbs fresh lime juice 1½ tsp grated lemon zest 1½ tsp grated lime zest 3 tbs butter, cut into thirds 1 9-inch pre-baked pie crust […]

  13. Susan Felt November 10, 2015 at 12:11 am Reply

    Do you use your dough hook or beaters in your KitchenAid? Thanks for the recipe, I will be trying it soon !!

    • Miss Petunia November 10, 2015 at 9:15 pm Reply

      I use the flat beater, not the hook.You are welcome! I hope you enjoy it.

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