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
Rated 1 out of 5 by Momnchef from Worst pie crust EVER! I bought this on Mother's Day weekend and just now got around to making my family an apple pie. I have been buying this same product for over 7 years now and I have NEVER had a problem with this product...until now. The first thing I noticed was the way the bags were packaged. They were much smaller than previous mixes. I figured it was just a new way of putting it in the box. But once the bag was opened I knew something was off because the color was more tan than white. I withheld my doubt and started adding my ingredients together in a food processor. Everything went fine up until the ice cold water made contact and immediately began to get soggy which slowed down the blade in the processor. Only after 2 ice cold tbsp. of water did I stop because the dough did not appear right (ginger snaps was the best way to describe it). While I should've thrown it out and just quit, I decided to keep torturing myself to continue. Upon waiting almost 2 hours to cool in the fridge, I resumed the process. Rolling, if you want to call it that, was no fun task which I usually enjoy as one the best parts of pie making. Just the first push of the roll quickly disintegrated everything. It was the equivalent of wet sand at the beach. I salvaged as much as I could to push it into the pie dish like you would for a graham cracker crust. Needless to say, there is no possible way to crimp ANYTHING! About halfway through baking (roughly 20 minutes in), the top of the crust began to brown and burn. Since I already managed to get this far, I placed foil over the crust to prevent further burning. However, it did not help at all. As expected, the end result looked like something out of a Kitchen Nightmare and both of my grandmothers would be ashamed. Nothing more needs to be said.Date published: 2017-06-28Rated 1 out of 5 by hunterMI from Used to be great but not so much I used to buy this pie crust mix all the time and got great results! A flakey, golden brown pie crust was pretty much guaranteed every time. Then Williams-Sonoma changed the formula and now it's horrible! The crust tastes like cardboard and is very dense with no taste. Please bring back the old flour!Date published: 2017-05-30Rated 1 out of 5 by Rissi from Instructions Not Included I'd expect a pricey boxed pie crust mix from WS to include instructions and a list of necessary additional ingredients. These are not included outside or inside the box. To obtain this vital information, you have to search for it on the WS website and print it out yourself or risk messing with your phone computer in the kitchen while you prepare your feast.Date published: 2015-11-22Rated 2 out of 5 by mac31898 from Mediocre pie crust I bought this crust to see how it compared to my homemade crust and it fell very short. It was difficult to roll out as the dough kept cracking. The taste was rather bland. I expected a better product from W.S.Date published: 2014-09-22Rated 5 out of 5 by TabbyO from Easy, Yummy, Perfect It was so easy to make, and it tasted better than any homemade crust i've ever made. It had the taste of a butter crust and the flakiness of a shortening crust. Can I buy this in bulk?Date published: 2012-09-23