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“Easy as Pie” Pie Crust Recipe!
Hello there friends! Today I am going to share with you my full proof “easy as pie” pie crust recipe that will replace all your previous recipes.
No fuss and super easy to prepare every time! This is the recipe I use in all my recipes needing a pie crust such as my famous Onion Pie, or Onion and Bacon Quiche. Give it a try, you are going to be so happy you did!
Flaky and Buttery Pie Crust Recipe
Recipe Video
Ingredients
- 2 2/3 cups All-Purpose Flour
- 1 pinch Salt
- ½ teaspoon Baking Power
- 9 ounces sweet VERY COLD Butter cut into appro. ½ ounce pieces
- 2 large cold Eggs
Instructions
- Makes enough for 2 Pies
- Preheat Oven to 400ºF/205ºC
- In the bowl of your food processor, add the flour, salt and baking powder, blend a couple second to mix. Scatter the COLD butter over the flour and process for 7 to 10 seconds until coarsely mixed. Beat the egg quickly and blend for a few more second until it looks like wet sand. DO NOT OVER WORK!
- Create a disk without too much handling, wrap with plastic film and refrigerate for at least 30 to 45 minutes. Take the dough out and let rest another 15 to 30 minutes to let it get to room temp again!
- Flour your work surface (I like to use bread flour for this so if you have some, otherwise regular all-purpose flour work well) generously and roll the dough into a 12 inch circle or about 1 ½ inch larger than the bottom of your removable bottom mold.
- Fill the mold with the dough making sure to press gently on the sides. Do not cut the excess yet the dough yet as it will shrink. Cover and refrigerate for about another 30 minutes.
- Before baking cut off the excess dough on the edge. Cover the entire surface of the dough with parchment paper and top the paper with uncooked beans or rice.
- Bake for about 25 minutes or until the dough start turning light golden brown.
- Remove the beans and the paper and brush the dough with an egg white and bake for another 5 to 10 minutes until the entire surface is dry and light golden brown.
- Take out and you are now ready to fill the dough with anything you like!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
- Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
