Pie Dough/Crust

Yields one ¼” thick 9” pie crust with a little extra to fold along the edges of the tin or to make a lattice across the surface.

300g All-purpose Flour

227g cold Butter (unsalted), diced into1/2” cubes and

15g Sugar

6g Salt

110g Ice cold water

Method:

Add the dry ingredients to a standing mixer bowl. Use a spoon to mix the salt and sugar thoroughly into the flour.

2. Add the cold diced butter. Mix with a paddle attachment at a low speed, until the butter and flour looks sandy with ⅛” butter nuggets.

3. Add the cold water and mix to combine into a dough. Mix it just enough to bring it together.

4. Remove the dough to and sandwich between two pieces of parchment paper, or wrap it in plastic wrap. Press it into a 1” thick disc. This helps to pre-shape it to make rolling it easier. Refrigerate for 2 hours before rolling out and forming into a pie tin.

5. Sandwich the disc of cold pie dough between two large pieces of Parchment Paper.

6. Use a rolling pin to roll the disc into a 1/4 inch thick disc. It should be larger than the 9” pie tin by 2-3”. You can turn the pie tin upside down on the dough to measure if you have achieved a diameter that is 2-3” wider than the tin. Work your way around the dough rolling in all directions. Use even pressure and occasionally turn the disc over.

If the dough gets too warm it will stick to the paper. If it gets warm and sticks to the paper, refrigerate it for 40 minutes to firm it back up. You will be able to peel it away once it is cold.

7. Peel the paper from one side of the dough. Peel it away by pulling it back not up. Remove this piece of paper but then put it back on the paper. Now flip the dough over onto the released side. Release the new “up side” of paper and discard it. Place the pie tin centered on the circle of dough. Now you can use the paper to easily flip the dough over on the pie tin. The paper will peel off no problem since it was already released from it.

8. Remove the paper from the dough and form it into the pie tin. Fit it gently into the corners. There is no need to squish it. You want to maintain its thickness and fit it into the shape of the tin. You can trim away any excess dough from the rim of the tin, or go for more of a rustic look and fold the excess dough into waves along the rim of the tin.

9. Your dough is ready to go. You can cover it with plastic wrap and refrigerate it until you are ready to assemble your pie. This can be done the day before, which can make assembly feel very effortless.