Pastry Pie Crust
This pie crust is chewier and sweeter then a traditional flakey butter crust. This will turn a pie hater into a pie LOVER (like it did to me!)
- 3 cups all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter cold and cubed
- 2 egg yolks
- ¼ cup water cold
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees F.
In a large bowl or stand mixer, combine the flour, sugar and salt.
Stir in the butter using a pastry cutter or the paddle attachment of a stand mixer. Mix until there are only small chunks of butter throughout.
Add in the egg yolks, water, and vanilla, then stir to combine. Once the mixture mostly holds together with little crumbling, finish combining the dough by hand in the bowl.
Split the dough in half, then form into two flat disks. Wrap in plastic wrap, then chill for at least an hour.
Remove the dough from the fridge for about 20 minutes, then roll it out into a large circle. Form into your pie dish. Place a layer of parchment over the crust, then fill with pie weights or dry beans. This will keep your crust from bubbling up.
Bake for 10 minutes, then remove the beans and cook for another 5. If it starts to get dark at any point, cover the edges with foil. Cool completely before filling.
This will make enough dough for two small pie shells, or one shell and top for a pie (ex. apple pie).
You can use this as a filling for pies that get baked all at once, instead of baking the crust then adding filling. Just follow your filling recipe instructions with this crust in place of the crust in the recipe.