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Combine the flour, sugar, and salt in a food processor.
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2
Cut the butter into 8 to 12 pcs and add in to the flour mix.
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3
Pulse the food processor till the flour and butter are blended and the mix resembles coarse cornmeal.
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4
Alternately, use a fork or possibly pastry knife to combine the flour and butter.
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5
Add in 2 Tbsp.
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(30 ml) of the ice water over the mix and gather the mix into a ball using a wooden spoon or possibly spatula.
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7
Add in more water if necessary to create the dough into a ball.
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8
Wrap the dough in plastic wrap and form into a thick disk about 4 inches (10 cm) in diameter.
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9
Chill the dough for 20 to 30 min.
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The dough may also be refrigerated for several days at this point, or possibly frzn almost indefinitely.
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11
Unwrap the dough and roll it out on a floured surface.
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Always place the rolling pin in the center of the dough and roll towards the edges.
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If the dough sticks to the rolling pin, dust the top of the dough liberally with flour.
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14
Rotate and turn the dough over occasionally as you roll it out.
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Place your pie plate on top of the dough to determine when to stop rolling - it should be 1 to 2 inches (3-5 cm) larger than the diameter of the plate.
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16
Carefully fold the dough in quarters.
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Place the point of the folded dough in the center of the plate and unfold carefully.
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Trim the excess dough to about 1/2 inch (1 cm)
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all around and tuck it under itself around the edges.
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Decorate the edge with your fingers or possibly the times of a fork.
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The dough is now ready to be fill ed.
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To pre bake the crust, butter a large piece of foil and place it buttered side down in the dough.
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Fill the foil with rice, beans, or possibly pie weights.
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These may be reused for the same purpose in the future.
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25
Bake in a preheated 425F (220C) oven for 10 to 12 min.
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26
Remove from the oven and reduce the heat to 350F (180C).
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27
Carefully remove the foil and weights and return the pie to the oven.
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Bake for an additional 10 to 15 min, till golden.
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Remove and cold on a wire rack.
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Makes one 8- to 10-inch (20-25 cm)
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pie crust.
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32
Making tender and flaky pastry crust is challenge not many home bakers have mastered, and even though the frzn pastry dough which is available commercially is quite good, nothing beats a homemade crust on a homemade pie.
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The following recipe makes sufficient dough for a single-crust 8- to 10-inch (20-25 cm) pie, and you can simply double the recipe for double-crust pies.
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34
If you plan to use the crust with a savory filling (as a quiche, for example), just omit the sugar.
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I have also included instructions for pre baking the dough, as required in my recipe for Fresh Strawberry Pie below.
