This short pie crust dough is lighter and crispier than the Flaky Pie Crust Dough (page 194).

　　

Ingredients

makes 1 9-inch unbaked pie crust

　　12 tablespoons (1 1/2 sticks) unsalted butter, softened

　　1/4 cup plus 2 tablespoons sugar

　　1 large egg yolk

　　1/4 teaspoon grated orange zest

　　1/2 teaspoon vanilla extract

　　1 1/2 cups all-purpose flour

　　1/4 teaspoon table salt

　　

Step 1

Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Add the egg yolk, orange zest, and vanilla, and mix on medium speed until blended. Scrape the bowl and add the flour and salt, mixing on low speed until fully incorporated. When the dough resembles a stiff sugar dough, scrape it out onto a sheet of plastic wrap. Form the dough into a disk and refrigerate for at least 1 hour.

　　

Step 2

To roll out the dough, unwrap it and use the plastic wrap as the bottom surface. Place another large sheet of plastic on top of the dough. Roll the dough from the center into a 12-inch circle, flipping it (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic off the dough. Invert the dough, holding it from the underside with the remaining plastic, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.

　　

Step 3

Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhang under and crimp the edges to form a decorative rim. Chill until ready to use, up to 2 days.

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