Pie Crust

Mix 340 g of all-purpose flour and 5 g of salt in a container

Cut 228 g of butter into 2.5 cm cubes

Mix the flour and the cubes of butter in a large bowl

Place the bowl in the freezer for at least 30m to chill

Place the chilled butter and flour in a food processor. Pulse about 10 times, until similar to coarse cornmeal consistency, with chunks ranging from pea to chickpea size

Add 1 cup of ice to a small measuring pitcher and pour 120 ml of water over the ice. Stir to chill thoroughly

Place the processed butter and flour in a large bowl

Gradually add 150 ml of the chilled water, stirring well between each addition until it sticks together but crumbles apart easily when squeezed

Place ¼ of the dough on a floured surface and make a 2 cm thick square. Take the next ¼ and pat it on top of the first square, pressing the sides to combine any crumbles. Repeat with the remaining dough

Dust the dough with flour. Roll out the stack with a rolling pin just to combine the dough, pressing the sides to avoid crumbling

Cut the dough in quarters and stack them

Roll out the stack to flatten

Wrap the dough with cling film, removing all the air bubbles

Roll out the dough to shape the edges

Refrigerate the dough for 30m to relax and chill

Unwrap the dough and place it on a floured surface. Dust the top with flour

Roll out the dough until 0.3 cm thick

Measure the crust with a 9 inch pie dish. Add an extra 2 inch to get a 13 inch round

Lay evenly into the pie dish

Fold over the crust, leaving at least ½ inch of overhang to account for shrinkage

Crimp the crust by pressing the dough between your index fingers

The pie crust is ready to bake!