Pie Crust

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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