Vanilla Bean Pie Crust
Makes 1 (9-inch) deep-dish crust
  • 2½ cups (313 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup plus 2 tablespoons (198 grams) cold unsalted butter, cubed
  • 6 tablespoons (90 grams) ice water
  • 1 tablespoon (18 grams) vanilla bean paste*
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  2. In a small bowl, combine 6 tablespoons (90 grams) ice water and vanilla bean paste. With processor running, pour vanilla mixture through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  3. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
*We used Heilala Pure Vanilla Bean Paste.
Recipe by Bake from Scratch at