Pie Crust
Double Crust / Single Crust in ( )
1¾ (½ + 1/8) cup flour or 1¾ (½ + 1/8) cup Bob’s Red Mill 1 to 1 GF flour
1 tsp (½ tsp) salt
2/3 cup (1/3 cup) cold butter
1 tsp ((½ tsp) rice vinegar
2 tbsp (1 tbsp) sour cream
½ cup (¼ cup) ice water
Whisk together flour & salt.
With pastry cutter (my preference) or fork cut in butter. (I find it easier if you cut the butter up into small pieces before mixing it in. But the important thing is that it is really cold.)
Once dough resembles coarse crumbs, with fork mix in vinegar & sour cream until blended.
With fork mix in ice water (without any ice pieces) a few drops at a time. You may not need the entire amount. Mix it until you can pinch it together with your fingers.
Place dough on wax paper or parchment paper. Gently squeeze dough together to form ball. Wrap in paper & chill for about an hour.
Roll out on lightly floured surface to about ¼ inch thickness & place in pan(s).
To bake the crust only without any filling:
Prick bottom of the crust all over (to prevent it bubbling up).
Bake at 400° for 8-10 minutes (my preference) or 450° for 6-8 minutes
If you are making a pie or large tart, place pans on wire rack to cool, then leave crust in pan &
add filling.
If you are making small tarts, place pans on baking sheet to bake. Then place pans on wire
rack to cool Once completely cool gently lift out of pans before filling.
To bake the crust with a filling (like apple):
Pour filling into crust. Cover with top crust (if making double crust pie) & pinch edges
together.
Bake at 400° for 50 minutes for apple pie (see my apple pie recipe) or at whatever
temperature & time your filling recipe calls for.
Notes:
This is a nice basic pie crust recipe that may be used for many different recipes.
The double crust amount is enough for a 9 – 10 inch double crust pie, 2 single crust pies, an 8 – 9 inch tart, or 3 dozen 3 inch tarts (sometimes called tartlets). But in a pinch, you could probably use muffin tins – you just may have to adjust your baking time a little.