Pie Crust

Ingredients

• 2 ½ cup flour

• 1 cup of butter (two sticks) (cut into small cubes and frozen)

• ½ tsp salt

• 6-10 tbsp ice water

Instructions

1. Add half of the flour and salt into the food processor. Pulse 2-3 times to mix well. Then, add in half of your cubed butter and begin pulsing once again. Once the mixture begins to look crumbly and sandy, add in the remaining flour and butter. Once the mixture is back to a crumbly state and the butter is less than pea sized, begin feeding in one tablespoon of water at a time. Continue feeding in the water until the mixture starts to form large clumps.

2. Pour the mixture onto a clean surface, then quickly form the dough into a large bowl. Split the dough down the middle, and form each half into individual 4 inch balls. Wrap tightly in plastic wrap, then place into the fridge for at least 1 hour and up to 3 days.

3. Once you decide to form the pie crusts, take one ball of dough out 2-3 minutes before you decide to use it. During this time, lightly flour a surface and rolling pin. Take the dough ball, then begin rolling it out from the middle of the ball. After each roll, rotate the dough a quarter turn. Continue this process until the dough is about 3 inches larger than your baking dish. If the dough cracks during the rolling process, pinch the dough back together.

4. Carefully transfer the completed crust, pressing in the edges tightly so the crust won’t slip, then cut off any excess dough. Flute the edges as desired. Use the pie crust as needed, or parbake or bake it following the instructions below

Parbaking and Baking

1. Poke holes into the bottom of the pie crust that is in the baking dish. Cover the baking dish with the pie crust with a cover, then place the baking dish with the pie crust into the freezer for 1 hour, or until rock hard. Once the dough is frozen, place an oven rack to the lower third of the oven, then preheat to 425 degrees.

2. Once the crust has been frozen, take it out and place it onto a baking sheet. Then, line the inside of the pie crust first with parchment paper, then with aluminum foil. Inside the foil, fill in the center with dried beans or pie weights. Place into the oven for 15-20 minutes, taking it out once the bottom of the sides are light brown and the bottom is beginning to dry. Take out the weights and the lining, then make more small holes with a fork or sharp object on the bottom of the crust. Then place back into the oven for 5-8 minutes or until the bottom is lightly browned

3. For a fully baked crust, precede with the prior steps, but bake for 12-20 minutes instead of 5-8 minutes, or until the bottom is golden brown