Two weeks ago, I brought you savory pie crust. This week, let’s take a look at sweet pie crust. Once again, this recipe is made much easier with a food processor. I usually use this pie crust as-is without any additions to let the flavor of the filling stand out (and because it tastes sort of like a sugar cookie). In this instance, I’ve used grated lemon zest to complement an apple lemon pie I make in the summer, but you could substitute spices, other citrus zest, or anything else you like as long as it’s not too wet.
You will need the following ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 10 Tbsp. butter
- 3 Tbsp. cold heavy cream
- 1 large egg yolk
- zest of 1 lemon (optional)
Start out by cutting your butter into 1/2″ cubes. Put your butter cubes in a resealable plastic bag and freeze it for at least half an hour. If you are planning on making a lot of pies, you can cut your butter in advance and save it in pre-portioned baggies in the freezer for when you’re ready to use it.
Once your butter is sufficiently frozen, combine the flour, sugar, and lemon zest (or your seasoning of choice) in a food processor or stand mixer. If you don’t have either of those, you can still do this, but it will be much more difficult. Pulse the dry ingredients together to mix them. Add the butter and pulse until your mixture is the consistency of coarse sand.
Add in the egg yolk and heavy cream. Pulse until the dough just begins to come together. It will still be pretty crumbly. You may need to work it with your hands a little to make it hold together.
Form your dough into two discs and wrap them in plastic wrap.
Refrigerate the dough for at least an hour, or freeze up to two months. When you are ready to use the dough, roll it on a lightly floured surface and fit it to the baking dish of your choice.
Do you have any delicious sweet pies you plan to make with this crust? Share in the comments!