-
1
Add flour to a large bowl.
-
2
If using unsalted butter, mix in a few pinches of salt.
-
3
Cut chilled butter into small cubes and add to flour.
-
4
Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy.
-
5
Mix in the sugar if using.
-
6
Then gradually mix in the ice water until the dough start to come together.
-
7
On a floured surface knead dough briefly until it forms a smooth ball.
-
8
Wrap each ball and refrigerate for at least 1 or 2 hours.
-
9
You can also make ahead and keep in the fridge up to 1 week before using.
-
10
Roll out when ready to get baking!
-
11
On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin.
-
12
To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans.
-
13
Bake at 425 F/210 C for 10 minutes or until slightly golden.
-
14
Divide into two equal pies if you made the full recipe.
-
15
Roll out a little, lift and turn it a quarter turn and roll out more.
-
16
Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle.
-
17
Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan).
-
18
I used a big bowl as a stencil to cut out.
-
19
Here it is after cutting.
-
20
Gently lay the trimmed crust into your pie dish and fold over the excess edges.
-
21
You can make a crimping pattern or use a fork pattern the edges.
-
22
If you don't need to blind bake, go ahead and add your filling and stick it in the oven!
