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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! Jump to Printable Recipe
Printable Recipe
Easy Pie Crust Recipe: Flaky, Buttery Perfection!
Hello friends, today I want to share a delicious and easy 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 for my famous Onion Pie.
Recipe Video
Recipe Ingredients
- 2 2/3 cups All-Purpose Flour
- 1 pinch Salt
- 1/4 cup Sugar (ONLY if making a sweet dough)
- ½ teaspoon Baking Power
- 9 ounces sweet VERY COLD Butter cut into appro. ½ ounce pieces
- 2 large cold Eggs
Recipe Instructions
- Makes enough for 2 Pies
- Preheat Oven to 400ºF/205ºC
- In the bowl of your food processor, add the flour, salt, sugar (ONLY if making a sweet dough) 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!
Private Notes
Please share this recipe with your family and friends! Thank you!
Master Chef at ClickThru Digital Marketing & SEO
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. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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 continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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.
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