Lunch: Piecrust From Scratch

Making piecrust from scratch is easier than you think! Use this basic recipe, then fill with your favorite fruits, custards, and more for a scrumptious summertime treat.

Ingredients

2 1/2 c. all-purpose flour
1 tsp. granulated sugar
3/4 tsp. salt
1 c. very cold butter
6 tbsp. ice water
1 tbsp. heavy cream
2 tsp. coarse sanding sugar

Instructions

In food processor, pulse flour, granulated sugar, and salt until combined. Add butter; pulse 25 to 30 times in 1-second bursts until butter is in small bits. Add ice water, 1 tablespoon at a time, pulsing 3 times between additions in 1-second bursts, or until dough holds together when pressed between fingers.
Cover work surface with 2 large pieces plastic wrap, overlapping to make a cross shape. Pour half of dough into center of plastic wrap; use wrap to help press and shape dough into ball, then press firmly into round disk. Wrap tightly and refrigerate at least 30 minutes. Repeat with 2 more pieces plastic wrap and remaining dough.
Remove 1 dough disk from refrigerator; let stand at room temperature 2 to 3 minutes to prevent cracking. On lightly floured surface, roll out dough to 12-inch round, rolling from center to edge and turning and lightly flouring dough to prevent sticking. Repeat with remaining dough disk. Before baking, brush crust with heavy cream and sprinkle with sanding sugar.

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