Williams-Sonoma Pie Crust Mix
A simple way to make tender, golden crusts for pies, quiches, tarts and more, our mix is premeasured and premixed for easy prep and great results. We’ve combined organic pastry flour with sugar and a hint of pink sea salt for subtle flavor; just add butter and water and cut together lightly—the key to a light and flaky texture. The mix yields a classic crust that pairs well with sweet or savory fillings, and browns beautifully.
- Makes two standard 9" bottom crusts, or one standard 9" double crust (13.2 oz.).
- Made in USA.
- A Williams-Sonoma exclusive.
- Organic pastry flour, cane sugar, pink sea salt. contains wheat/gluten.
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This recipe makes enough dough for one double-crust pie or two single-crust pies. If you are making one single-crust pie, cut the recipe in half. Some pie recipes call for fully or partially baking the crust before filling it, usually when using fillings that need limited or no further cooking or juicy fillings that could make an uncooked bottom crust soggy. Follow the instructions in your recipe.
- 2 packets Williams-Sonoma Piecrust Mix (included in 13.2-oz. box)
- 16 tbs. (2 sticks/250 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
- 4 to 6 tbs. (60 to 90ml) ice water
- pie filling of your choice
- 1 egg, lightly beaten with 1 tsp. Water (if baking a double-crust pie)
- Sugar for sprinkling
Put the piecrust mix in a food processor and pulse briefly. Add the cold butter pieces and pulse until the butter forms bean-size pieces and they are coated with the mix, about 10 pulses. Add 4 tbs. (60 ml) of the ice water and pulse until irregular pea-size pieces form, adding more water, 1 tsp. at a time, as needed to reach the desired consistency; the mixture will be crumbly.
Turn the dough out onto a piece of plastic wrap, divide in half and press each half into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 2 days. On a lightly floured surface, roll out 1 dough disk into an 11-inch (28-cm) round about 1/8 inch (3 mm) thick. Transfer the dough to a 9-inch (23-cm) pie dish and gently press into the dish. Trim the edges, leaving a 1/2 inch (12-mm) overhang. Transfer the pie filling to the shell. If making a double-crust pie, roll out the remaining dough disk as instructed above. Moisten the edges of the bottom crust with water and place the second dough round on top of the filled pie. Press the edges together to seal. Tuck the top crust under the edge of the bottom crust and press down to seal. Using a fork or your fingers, crimp or flute to form a decorative edge. Using a knife, cut 1 or more steam vents in the top of the dough.
Brush the top with egg wash and sprinkle with sugar. Position a rack in the lower third of an oven and preheat as directed in your pie recipe. Bake the pie as directed in your recipe, covering the edges of the crust with aluminum foil if they start to brown too quickly. Makes 1 double-crust pie or 2 single-crust pies.
Note: The piecrust is also excellent as a crust for quiches and tartlets and as a topping for pot pies.
Williams-sonoma Test Kitchen