
Pie Crust
45m
Pie crust is often overworked, and ends up very dense. I developed this recipe to very easily create a light airy crust with excellent crunch, any baker can produce with great results, and can be used in sweet or savory pies.
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!
Yield 800 g
All-Purpose Flour
340 gButter
228 gSalt
5 gIce Cube
1 cupWater
120 ml
Equipment
Pie Tin
Food Processor
Blade Attachment