Pie Crust

This pie crust is made with all-purpose flour, cold butter, and a hint of salt, combining to create a rich and tender crust. It's perfect for sweet fruit pies or savoury tarts, and can be used for both blind baking or filled pies, making it versatile for any occasion.

Ingredients

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, cold and cubed

• 1 teaspoon salt

• 1 tablespoon granulated sugar (optional for sweet pies)

• 6-8 tablespoons ice water

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).

2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid over-mixing.

4. Chill the Dough: Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.

5. Roll Out: On a lightly floured surface, roll out one disc of dough to fit your pie dish. Transfer it to the dish, trim the edges, and fill as desired. Repeat with the second disc for a top crust or additional pie.

6. Bake: If blind baking, preheat the oven to 375°F (190°C), line the crust with parchment paper, fill with pie weights, and bake for 20 minutes. Remove weights and bake for an additional 10-15 minutes or until golden.

Cook and Prep Times

• Prep Time: 15 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 15 minutes

Nutrition Information

• Servings: 2 pie crusts

• Calories: 1200kcal

• Fat: 93g

• Protein: 12g

• Carbohydrates: 98g