Pie Crust: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process, using the pulse button, until the mixture
is crumbly (resembles coarse
meal) (about 15 seconds). Pour 1/4 cup (60 ml) of ice water in a slow, steady stream,
through the feed tube until the dough starts to clump together when pinched (it
should not be a solid ball of dough). Add
remaining water, if necessary. Do not process more than about 30 seconds.
Turn the dough out onto your work surface
and gather it into a ball. Divide the dough into two equal pieces,
flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for
30 - 60 minutes, or until firm enough to roll out. (This
will chill the butter and allow the gluten in the flour to relax.) At this
point you can also freeze the dough for about a month. Defrost the dough in the
refrigerator for several hours or even overnight before using.
disk of pastry, on a lightly floured surface, roll out the pastry to fit into a
8 or 9 inch (20 to 23 cm) pie pan. To
prevent the pastry from sticking to the counter and to ensure uniform thickness,
keep lifting up and turning the pastry a quarter turn as you roll (always roll
from the center of the pastry outwards to get uniform thickness). To make sure
it is the right size, take your pie pan, flip it over, and place it on the
rolled out pastry. The pastry should be about 2 inches (5 cm) larger than your
When the pastry is rolled to
the desired size, lightly roll pastry around your
rolling pin, dusting off any excess flour as you roll. Unroll onto the top of
your pie pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too
much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small
floured piece of pastry or with your fingertips, lightly press the pastry onto
the bottom and up the sides of the pan. Flute the edges of the pastry or use the
tines of a fork to seal the pastry. If possible, chill the pie crust before
filling and baking. The pastry is now ready to use.
Makes two - 9
inch (23 cm) pie crusts.