Pie Crust
| Ingredient |
Amount |
| All-purpose flour |
142g |
| Kosher salt |
6g |
| Unsalted butter |
113g |
| Ice water |
- |
Hardware
- Food processor with grater
- Rolling pin
- Plastic wrap
- Pie tin
Mise En Place
- Ensure water is as cold as possible
- Ensure butter is cold but not frozen
- Preheat oven to 425f
Directions
- Blend flour and salt in a food processor until combined
- Attach grater
- Feed in butter
- Add ice water a little bit at a time until a dough barely comes together
- Gently form into a puck and wrap in plastic wrap
- Park in fridge for 30 minutes
- Roll out dough and place in pie tin
- Blind bake crust for 12 minutes
- Add foil around top of the crust in the pie tin
- Add pie weights in parchment paper
- Remove foil and weights and bake until bottom starts to brown
