Savory pie crust recipe

Basic Sweet Crust

This basic sweet pastry crust recipe is perfect for pies, tarts, and tartlets.  The crust is sturdier for tart and adding some sugar and two egg yolks alters the savory pie crust to create a sweet, slightly crunchy, but tender crust.  This crust is forgiving, but it can be a little more difficult to work with, however, it can be patched easily when tears happen by pressing it together.  A longer chilling and careful handling will enable you to work this pastry with success. See my savory pie crust recipe also.

Savory pie crust recipe

2 1/2 cups all-purpose flour

3 tablespoon sugar

1/4 teaspoon salt

1/2 lbs. (2 sticks) unsalted butter, cut into small pieces

2 egg yolks, lightly beaten

4 tablespoons ice water

Put the flour, sugar, and butter in the food processor bowl.  Process for approximately 10 seconds by turning off and on.  Mix until it resembles coarse cornmeal.

Slowly add the egg yolks through the feed tube with the motor running.  Add the ice water, just until the dough holds together without being too wet; don’t over-process for more than 30 seconds.  Test by squeezing a small amount of dough together, it should stick together.  If not add a bit more water and pulse two times to incorporate.

Turn the dough out onto a large piece of plastic wrap.  Begin wrapping the ends of the plastic with your hands, pressing the dough into a flat circle.  Chill for 1 hour.

Notes: Remember if you add too much water the crust will shrink, if the butter is not cold enough the dough will shrink, make sure you put the dough in the refrigerator for 1 hour. 

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