Sweet Butter Egg Pastry
Sweeter than a Classic Pie Pastry, the egg and butter provides a rich and flakey pie crust for fruit pies.
Recipe type: Pie Pastry, Pie Crust
Pastry for 9 Inch Double-Crust Pie:
- 2½ cups all-purpose flour, plus additional for work surface
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup unsalted butter, chilled, cut into small pieces
- 1 large egg
- 4 to 6 tablespoons ice water
- In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, combine egg and 4 tablespoons water; beat the egg with a wire whisk or fork until frothy. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional water (or a little more) if necessary.
- Divide dough in half; gently pat each half into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
- Remove one chilled dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible. Tip: Roll the dough to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan.
- Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to 1-inch beyond the edge of the pie pan. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
- Add desired pie filling.
- Roll out remaining pastry about 14 inches in diameter and about ⅛ inches thick, or at least 2 inches larger in diameter than the filled pie.
- Place pastry on top of pie filling. Trim the pastry to 1-inch beyond the edge of the pie pan. Fold and roll the edge of the top pastry under the edge of the bottom pastry. Flute the edges to seal. Cut slits or decorative designs in the top pastry to allow steam to escape.
- Bake as directed in the recipe.
- Tip: Most pies can be refrigerated before baking. For less pastry shrinkage, cover the pie with plastic wrap and refrigerate until the pastry is firm, at least 30 minutes, before baking.