SINGLE-CRUST PIE DOUGH

Single-crust pie dough is usually partially baked or fully baked before the filling goes inside it. When a pie filling doesn’t need a very long baking time, the pie crust needs to be baked a bit first so it doesn’t turn out soggy and undercooked; for example, see Chocolate Meringue Pie. Of course, when using a no-bake filling, the crust needs to be fully baked for assembling the pie. makes enough for 1 single-crust 9-inch pie

9 tablespoons (128 g) unsalted butter, cut into 8 to 10 pieces

1 large egg yolk (optional)

1¼ cups (179 g) all-purpose flour

1 tablespoon sugar

½ teaspoon salt

Put the butter in a bowl and place in the freezer. Fill a medium liquid measuring cup with water and add plenty of ice. Let both the butter and the ice water sit for 5 to 10 minutes.

Put the egg yolk in a small liquid measuring cup. Pour in 2 tablespoons of the very cold water and stir to combine. (If not using the egg yolk, just add the cold water to the dry ingredients.)

In the bowl of a stand mixer fitted with a paddle, combine the flour, sugar, and salt on low. Add half the chilled butter and mix on low until it just starts to break down, about 1 minute. Add the rest of the butter and continue mixing on low until the butter is broken down and in various sizes (some butter will be incorporated into the dough, some will still be a bit large, but most should be about the size of small peas). Stop the mixer and use your hands to check for any large pieces of butter that didn’t get mixed or any dry patches of dough on the bottom of the bowl; break up the butter and incorporate the dry flour as best you can. With the mixer running on low, slowly add the egg yolk mixture and mix until the dough starts to come together but still is quite shaggy (if the dough is not coming together, add more water 1 tablespoon at a time until it does).

Dump the dough out on a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces that won’t stick to the dough and place them on top of the square. Gently fold the dough over onto itself and flatten again. Repeat this process 3 or 4 more times, until all the loose pieces are worked into the dough. Be very gentle with your movements, being careful not to overwork the dough. Flatten the dough one last time into a 6-inch disc and wrap in plastic wrap. Refrigerate for 30 minutes (and up to 2 days) before using.

When ready to use, lightly flour a work surface and roll the dough to a 12-inch circle. Gently fold the dough in quarters and place it in the pie plate. Unfold the dough, letting the excess dough drape over the edges. Gently press the dough into the bottom and trim the overhang to 1 inch past the lip. Tuck the overhang, so the folded edge lies on the edge of the pan. Crimp the edge of the dough, using your fingers (see here). Place the pie plate in the freezer and freeze until firm, 20 to 30 minutes.

Adjust an oven rack to the lowest position. Preheat the oven to 425°F. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust). Remove the pie plate from the freezer and line the pie shell with parchment paper, covering the edges to prevent burning. Fill the center with pie weights and bake as directed.

NOTE

partially baked crust • Bake 25 to 28 minutes, until the dough is golden brown and no longer wet. Transfer the pie plate to a wire rack. Carefully remove the pie weights and parchment paper. Finish the pie as directed in the recipe.

for a fully baked crust • Bake 25 to 28 minutes, until the dough is golden brown and no longer wet. Remove the pie plate from the oven and carefully remove the pie weights and parchment paper. Return the pie plate to the oven and continue to bake 8 to 12 minutes, until deep golden brown. Transfer the pie plate to a wire rack and let cool completely. Finish the pie as directed in the recipe.

to make the dough by hand • In a large bowl, whisk the flour, sugar, and salt until combined. Using a pastry cutter, cut in half the butter, working until it starts to break down. Add the remaining butter and continue cutting it into the flour, until broken down and in various sizes (some butter will be incorporated into the dough, some will still be a bit large, but most should be the size of small peas). Add the egg yolk mixture and, using a spatula, mix until the dough comes together but is still quite shaggy (if the dough is not coming together, add more water 1 tablespoon at a time until it does). Dump the dough out onto a work surface and continue with the directions.