The perfect base fo rpumpkin pie or any single-crust pie, this all-butter crust is flaky and tender, yet easy to work with. After blind-baking it as instructed below, simply add your filling of choice and continue baking as needed.
The French technique of fraisage, or smearing the dough with the palm of your hand, creates layers and streaks (rather than lumps) of butter in the dough, which produces a flakier crust.
Refrigerating the dough after fitting it to the crust helps relax the gluten and keeps the butter cold, ensuring that the crust doesn’t shrink when it bakes.
Make Ahead Tips
The dough can be wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.
The pie crust can be rolled, shaped and crimped, then frozen (wrapped in plastic) for up to 1 month. Blind-bake the crust directly from the freezer.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Could not be better
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?