How To Make a Basic Pie Crust

Drizzle 3 tablespoons of ice-cold water over the dough, and mix it in with a fork until the dough is moistened, adding more water, five or six drops at a time, just until the dough sticks together. Form a ball, split the ball in half, and wrap the two balls separately in plastic wrap. Put them in the refrigerator.

After 30 minutes, take one half of the dough out of the fridge and let it sit on the counter for a minute. Dust a flat surface with flour. Put the dough on the flat surface, and flatten the ball with the heel of your hand.

Roll the pin from the center of the dough outward a few times. Pick up the dough and turn it 90 degrees. Once again, roll from the center outward. Repeat twice more, until you’ve turned the dough 360 degrees and have a 9-inch round that is about ¼-inch thick.

Carefully pick up the crust and place it in the pie plate. Trim off the excess dough so the crust fits inside the plate.

Add your pie filling. Set the pie aside, and take your second ball of dough out of the fridge. Leave it on the counter for a minute or two, and then roll it out. When it’s the right size and shape, cover the filling with it.

Tuck the edges of the top crust under the edges of the lower crust, and press together with your fingers. With a sharp knife, cut five vents into the center of upper crust to create a star shape, or use a fork to pierce a decorative pattern in the center. Bake your pie according to your recipe.