One 9-10 inch pie crust (You usually need 2)
If you can’t get store-bought crust, or don’t want to use it, this is not too difficult. It is important that the butter and the water be ice-cold. We aren’t wild about this one, but it works.
For each crust:
1 cup (110g) all-purpose flour
25g butter (ice-cold, but not frozen)
pinch of salt
About 3-4 tbsp. ice water to mix
A plastic sandwich bag
Use a Food Processor.
- Sift the flour and salt together into the processor bowl and add the butter in a few lumps.
- Process briefly until well mixed.
- Process again, adding the water by the tbsp.-full until everything lumps up in the mixer bowl. The amount depends on how dry the flour is.
- When the dough is mixed and forms a ball in the bowl, take it out and form it into a ball. It will feel a bit sticky.
- Put the ball of dough in a sandwich bag and place it in the refrigerator for at least 30 minutes.
- Make the dough for the second crust, if needed, and put it in the fridge, too.
- When the dough has cooled, place the first portion you made (the coldest) on a work surface with some flour and press it out a bit by hand.
- Dust a rolling pin with flour and roll out the dough.
- When it is big enough for the pie plate, roll it up on the rolling pin and roll it off again onto the plate.
- Proceed with the second crust if needed.
If you want to bake the crust for a custard pie, set the oven for 350° F./176° C. and bake until browned. Prick the center of the crust with a fork to keep it from bubbling.
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