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