Pie Crust
Ingredients
Makes
- 2 cups (260 grams) all-purpose flour
- 1 tablespoon granulated sugar
- ¾ teaspoon fine sea or table salt
- 1 cup / 230 grams cold, unsalted butter
- ½ cup very cold water
Preparation
- Place your flour, sugar, and salt in a large bowl and whisk to combine.
- Cut your butter into 1 cm cubes and add them into the flour mixture. Toss them around so that they’re coated and used your fingers to squash each butter cube into flatter, lima-bean like pieces. It’s totally fine if this is bigger than you’re used to.
- Pour water over butter-flour mixture and use a flexible silicone spatula or scraper to bring it together into a dough that will seem too wet and sticky, but will be just fine.
- Divide dough into two parts, and wrap each half into flat-ish packets wrapped in plastic, waxed or parchment paper.
- Chill in the fridge until firm — one to two hours.
- Unwrap first packet of dough, place on a well-floured counter, sprinkle the top generously with flour, and roll it out into a thick-ish long rectangle. Brush off excess flour off dough with your hands and fold it as you would a business letter, into thirds.
- Roll this packet into the shape needed for your final pie