Stand Mixer Pie Crust

Name: Stand Mixer Pie Crust
Yield: 8 servings
Ingredients: 1 cup (250 mL) butter (2 sticks), cold, cut into cubes; 2½ cups (625 mL) flour, plus more for dusting; 2 tbsp (30 mL) sugar; 1 tsp (5 mL) salt; ¼ cup (50 mL) ice water, plus more water as needed; 1 egg yolk; 1 tbsp (15 mL) water

Prep 10 min

Cook 170 min

Ready in 180 min

This pie crust recipe is sturdy and easy to work with thanks to the Deluxe Stand Mixer, making it perfect for the Silicone Pie Crust Mold.

Ingredients

1 cup (250 mL) butter (2 sticks), cold, cut into cubes
2½ cups (625 mL) flour, plus more for dusting
2 tbsp (30 mL) sugar
1 tsp (5 mL) salt
¼ cup (50 mL) ice water, plus more water as needed

1 egg yolk
1 tbsp (15 mL) water

Directions

Add the butter, flour, sugar, and salt to the Deluxe Stand Mixer. Mix for 2 minutes 30 seconds, add ice water, and mix for another 2 minutes 30 seconds until the dough resembles cookie dough. Shape into 2 discs, wrap, and chill for at least 30 minutes or overnight. (see cook’s tip).
Roll one chilled crust on a floured surface into a 12" (30.5 cm) circle, about ⅛" (3 mm) thick. Place in the Stone Pie Plate, trim excess, fill with desired pie filling, and keep chilled.
For the top crust, roll 1–2" (2.5–5 cm) dough pieces into logs and press into the floured Silicone Pie Mold. Trim with an offset spatula, press again to define the design, then flip and release. Repeat to make about 13 pieces.
To make a lattice crust, lay 5 dough strips over the filling, spaced about 1" (2.5 cm) apart. Place a paper towel over the strips, lift 3, add a horizontal strip, and fold them back. Shift the towel, lift 2 strips, add another, and repeat until you have a full lattice (about 10 strips). To create a more polished edge, Brush the crust edge with water and add the 3 remaining strips around the outside. Chill the pie for 10–15 minutes for fresh fruit fillings, or up to 1 hour for canned.
Preheat the oven to 400°F (205°C). Mix the egg wash ingredients and brush over the pie. Bake for 55–60 minutes, tenting with foil halfway to prevent over-browning. The crust should be golden brown and the filling bubbling and thick.
Let the pie cool before serving with a dollop of whipped cream or a scoop of ice cream.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories, Total Fat g, Saturated Fat g, Cholesterol mg, Sodium mg, Carbohydrate g, Fiber g, Sugars g (includes g added sugar), Protein g

Cook's Tips:

Chilling the dough helps relax the gluten so it’s easier to roll out.

You can make this recipe with cup-for-cup gluten-free flour. Follow the same mixing directions. Instead of rolling the bottom crust, press half the dough into the pan and smooth with the small end of a Baker's Roller. For the lattice top, use only the braid design in the mold. The dough is delicate, so lay 5 strips horizontally, then 5 vertically on top instead of weaving. Bake as directed in step 5.