E.g. All butter Pie Crust (no shortening)
pastry cutter, food processor, pie dish
- 315 g flour
- 2 tsp sugar
- 1 tsp salt
- 16 tbsp unsalted butter
- pastry cutter
- food processor
Combine flour, sugar, and salt together in a large bowl or food processor. Add the cubed butter on top. Use a pastry cutter/food processor, cut the butter into the dry ingredients until all flour is coated.
- 120 ml water (cold)
Drizzle ice cold water in 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form a large mass. The dough will feel moist and a little sticky. Do not use all the ice water, only add what you need to bring the mix to a dough consistency.
Split the dough mass into 2 equal portions. Loosely form each dough into a flattened ball. Wrap in plastic wrap and allow the dough to rest. Chill the pie dough in the fridge for at least 2 hours before rolling out.
- pie dish
Roll out the dough. Use lightly floured surface and rolling pin, work from center outwards, roll and turn the dough until slightly larger than 9” round pie dish.
Add pie filling and follow pie cooking instructions.