Pie Crust

PIE CRUST

Yields: 2 9-inch pie crusts, enough for 1 double-crust pie

INGREDIENTS:

• Buttery, crisp, crumbly, and flaky, this is a good old-fashioned pie crust recipe, also known as pate brisee.
• Ingredients
• 2½ cups (350 grams/12.3 ounces) all-purpose flour
• 1 teaspoon salt
• 1-2 tablespoons granulated sugar
• 1 cup (2 sticks/227 grams) cold butter, cut into small cubes
• ¼ – ½ cup (60-120 ml) very cold water

Instructions

1. Process flour, salt, and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). 
2. Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses. 
3. Add ¼ cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
4. Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Divide ball to half, then flatten each one slightly with your hands to form a 1-inch thick disc. Wrap each disc with a plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.

If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.