Make Piecrust Without the Panic
Banish piecrust panic with these three foolproof recipes.
Super-Flaky, No-Crack Crust
In a food processor, pulse 1 1/2 cups flour, 1 tsp. sugar, and 1/2 tsp. salt. Add 10 tbsp. cold butter; pulse until the size of lima beans. In a bowl, mix 3 tbsp. ice water and 1 tbsp. apple cider vinegar; pulse into the flour mixture. Gather into a ball; flatten into a disk. Wrap in plastic; chill for 1 hour. Makes 1 crust.
No-Roll, Press-In Crust
In a medium bowl, using a mixer on medium-high speed, beat 1 stick room-temperature butter and 2 tbsp. sugar until fluffy, 1 minute. Beat in 1 egg yolk and 2 tbsp. cream. Stir in 1 1/2 cups flour. Press into a 9-inch tart pan. Refrigerate until firm, 1 hour. Line with foil; fill with dried beans. Bake at 375° until set, about 20 minutes. Remove beans and foil; bake until golden, 15 minutes. Makes 1 crust.
15-Minute, I-Need-a-Pie-Right-Now Graham Cracker Crust
In a medium bowl, mix 1 1/2 cups finely ground graham cracker crumbs, 1/4 cup sugar, and 6 tbsp. melted butter. Press into the bottom and up the sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Makes 1 crust.