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Pie Crust

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A flaky, par-baked crust perfect for buttermilk chess pie

Ingredients

Scale

For the crust

  • 1 cup ice cold water (place the water in a bowl of ice)
  • 1 TBL refrigerated apple cider vinegar
  • 2 1⁄4 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 stick (8 oz) unsalted butter -cut into 8 pieces – place the butter in the freezer to get cold

For the egg wash

  • 1 egg
  • 2 tsp water -room temperature

Instructions

  1. In a small bowl, stir together the ice water and vinegar – place in the freezer
  2. In a food processor, combine the sugar, salt and half the flour. Add half the cold butter and pulse a few times to cut up the butter. Add the remaining flour and butter and pulse. Stop when the butter is pea size. Do not over-process! If you can’t see the butter, you have gone too far.
  3. Transfer to a large mixing bowl
  4. Give the vinegar-water a stir and then sprinkle 4 tablespoons, 1 at a time, over the flour mixture, scraping the bowl and folding in the flour and shake the bowl between additions. Pinch the dough; when it holds together, it’s ready. If it’s too dry, add 1 to 2 more tablespoons of the vinegar-water, scraping and folding after each addition
  5. Lightly flour a work surface. Turn the dough out onto the surface, shape and roll it into a ball then split into two even balls. Flatten each ball into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and for up to 2 days
  6. Preheat the oven to 425. Whisk together the egg wash
  7. Remove the dough disk from the refrigerator and roll out into an 11-inch circle, about 1/4-inch thick
  8. Fit the dough into a 9-inch, metal pie pan so that you have 100 percent surface contact between the dough and pan. Do not use a glass pie pan
  9. Trim the excess pie dough, leaving a uniform 1/2-inch overhang. Then tuck this overhang under the inside rim of the pie pan and crimp the edges for a decorative appearance. Use a fork and prick the pie dough everywhere on the bottom and sides
  10. Freeze the pie tin with the dough for 1 hour or more
  11. Remove the pie crust from the freezer. Place a piece of parchment paper in the pie dough and weight it down with pie weights
  12. Bake 5 minutes. Lift out weights and parchment paper, brush with the egg white, return to oven and bake another 2 minutes
  13. Remove from oven and reduce heat to 375, ready to bake the pie

Find it online: https://www.cooksavorcelebrate.com/buttermilk-chess-pie/