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Piecrust for Blueberry Pie
Recipe Summary
Yield: Makes two 9-inch crusts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 pound (2 sticks) cold unsalted butter
5 tablespoons ice water
Cook's Notes
This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts. For larger or smaller pies, adjust the cooking time accordingly.
Gallery
Piecrust for Blueberry Pie
Recipe Summary
Yield: Makes two 9-inch crusts
Gallery
Piecrust for Blueberry Pie
Piecrust for Blueberry Pie
Piecrust for Blueberry Pie
Recipe Summary
Yield: Makes two 9-inch crusts
Recipe Summary
Yield: Makes two 9-inch crusts
Yield: Makes two 9-inch crusts
Makes two 9-inch crusts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 pound (2 sticks) cold unsalted butter
- 5 tablespoons ice water
Directions
Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pieces, add to flour mixture, and process until mixture resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.)
Add ice water in a slow, steady stream, through feed tube of food processor with machine running, just until the dough holds together. Do not process for more than 30 seconds. (If hand mixing, mix in ice water with a fork until dough comes together.)
Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Refrigerate piecrust for at least 1 hour before using for pies.
Cook's Notes
This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts. For larger or smaller pies, adjust the cooking time accordingly.
Cook’s Notes
This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts. For larger or smaller pies, adjust the cooking time accordingly.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Piecrust for Blueberry Pie
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Piecrust for Blueberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
