Perfect Stuffed Peppers
Learn how to make perfect stuffed peppers with our easy homemade pie crust recipe. Buttery, flaky crust ready in just 110 minutes total time.
Equipment
- mixing bowl
- whisk
- pastry cutter
- fork
- plastic wrap
- oven
- baking sheet
- parchment paper
- Rolling Pin
- pastry brush
- wire rack
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter chilled and cubed (2 sticks)
- 1/2 cup ice water
- 1 large egg yolk at room temperature
- 1 tablespoon heavy cream
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle the ice water into the bowl, one tablespoon at a time, gently mixing with a fork just until the dough begins to clump together and no dry flour remains.
- Turn the shaggy dough out onto a clean work surface and gently press and knead it 3-4 times just to bring it together into a cohesive ball. Flatten the ball into a 1-inch thick disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough out into a 12-inch circle that is about 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- In a small bowl, whisk together the egg yolk and heavy cream. Use a pastry brush to lightly coat the entire surface of the dough with the egg wash.
- Bake for 25 to 30 minutes, or until the crust is deeply golden brown and firm to the touch. Transfer the baking sheet to a wire rack and let the crust cool completely before adding your desired filling.