“Easy as pie” is a misnomer. But this will give you that pie crust you dream about.
YIELD Makes enough for one 9″ single crust pie
Ingredients
1⅔ cups (208 g) all-purpose flour
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. baking powder
2 oz. (56 g) chilled cream cheese, cut into 1″ pieces
10 Tbsp. (140 g) chilled unsalted butter, sliced ½” thick
Rice flour or all-purpose flour (for surface)
Preparation
Step 1
Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher
salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. (56 g) chilled cream cheese, cut
into 1″ pieces, and rub into dry ingredients with your fingers until fully incorporated
(mixture will look very shaggy). Add 10 Tbsp. (140 g) chilled unsalted butter, sliced ½”
thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea size).
Step 2
Make a well in the center and pour in ¼ cup (60 g) ice water. Toss mixture with a fork or
your hands to distribute, then knead in bowl a couple times to bring dough together
(some dry bits may remain).
Step 3
Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½”-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½”-thick rectangle and repeat folding process,
dusting with more flour as needed to prevent sticking. Pat into a ½”-thick disk and wrap
tightly in plastic. Chill in refrigerator at least 2 hours and, preferably, up to 12 hours.
Step 4
Remove dough from refrigerator and let sit at room temperature 5 minutes. Unwrap and
roll out on a lightly floured surface to about a 12″ round about ⅛” thick. Brush excess
flour off dough and transfer to a 9″-diameter pie pan. Lift edges and allow dough to
slump down into pan, then press dough firmly into bottom and sides. Trim, leaving
about 1″ overhang. Fold overhang onto itself, pressing firmly to seal; crimp edges if
desired. Chill 15 minutes.
Step 5
To blind bake: Place a rack in lower third of oven; preheat to 375°. Place crust on a
parchment-lined rimmed baking sheet. Line crust with 2 sheets of parchment paper
(crumple parchment, then unfold so it molds to pan better) and fill to edges with pie
weights or dried beans. Bake until edges are golden brown and bottom is opaque
(carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 325°. Lift out parchment and weights. Return to oven and bake crust until
bottom and sides are evenly golden brown all over, 12–18 minutes.
Do Ahead: Dough can be made 1 month ahead. Double wrap disk in plastic and freeze
instead of chilling. Thaw overnight in refrigerator before using.
