I know it takes only a minute to pick up pie crusts. But nothing is better than homemade pie crusts. And once you have tried this recipe, you will not be buying it from the shop again.
Yield: 1 double crust for 9 inch pie
Ingredients
2 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup/ 230 grams cold butter- cut into cubes
1 tablespoons ice water
Instructions
Pulse the flour, sugar and salt in a food processor 2-3 times.
Add the butter and pulse until you get a mixture that resembles fine bread crumbs.
Add the water and pulse the mixture a couple times until the mixture just begins to come together. Do not over work the dough.
Turn the dough out onto a sheet of cling film. Bring the dough together with your hands but do not knead it.
Form a disk then wrap it in cling film. Chill the dough for 1 hour.
When ready to roll the dough, divide the dough in half, then place 1 disk between 2 sheets of parchment paper. Roll it out to a 9 inch circle.
Press the dough into a tart pan. Prick the dough with a fork and chill it for 1 hour.
When you are ready to cook, line the prepared dough with parchment paper. Top with baking beans and blind bake the crust for 20 minutes at 180c. Remove the beans and parchment paper, then bake again for 5 minutes.
Remove from the oven and cool completely before filling.
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