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Pie Crust

makes 1 10-inch crust

Ingredients

  • 150 grams flour
  • ¼ teaspoon salt
  • 10 tablespoons butter, cubed and chilled
  • 4 tablespoons ice-cold water

Directions

  1. In a food processor, pulse the flour and salt until well combined
  2. Add in the butter and pulse until the mixture resembles small gravel
  3. 1 tablespoon at a time, add in the water until a dough begins to form but is not too wet
  4. Gently fold the dough a few times on a floured surface, form a ball, and press into a thick disc
  5. Wrap the dough is plastic wrap and refrigerate for at least 30 minutes
  6. For a pre-baked crust, preheat the oven to 425°
  7. Roll out the crust and press it into a greased pie pan
  8. Add a layer of parchment paper, followed by pie weights
  9. Bake the crust for 10 minutes
  10. Remove the parchment and pie weights and poke holes in the bottom of the crust with a fork
  11. Bake for another 10 minutes, until the crust is fully cooked
  12. Trim the excess dough around the rim