Ingredients: |
Ingredients: 2 1/2 cups All purpose flour, organic
1 tsp. Salt
1 cup Butter, cold and cut into cubes
1/2 cup Ice Water
dried beans, or pie weights, aluminum foil, wax paper or parchment paper
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Directions: |
Directions:Combine flour and salt. Add butter, and cut in the ingredients using a pastry cutter, until mixture is grainy and coarse.
Add most of the ice water and then with a fork gently begin to collect and scoop the dough into a ball. If needed use the remaining ice water. Once in a ball you can either divide in half for 2-9" pie crusts OR cut unevenly into a bit more than 1/2 for a deep dish 9-10" pie (as for quiche) and a single crust 8" pie.
After cutting, gently reshape into a ball and refrigerate each temporarily, not less than 10 minutes.
In the meantime clear a flat smooth surface for rolling. Take two large pieces of wax paper, enough to fully roll out the dough. Lightly moisten the rolling surface with water. Lay down 1 piece of wax paper on moist area and place one dough on top of wax paper. Flatten dough with hands, then put the other wax paper on top. Roll the dough out between the wax paper, readjusting paper and re-wetting surface if necessary until desired size is achieved.
Line a pie plate with dough, finishing edges as desired; do not prick dough. Put in freezer for about 5 minutes.
Preheat oven to 375º degrees
Remove pastry from freezer. Place a sheet of aluminum foil on the pastry, pressing gently but firmly on bottom and sides, do not cover edges. Place pie weights, rice or dried beans on top of foil to prevent dough from rising. Place in oven for 40 - 50 minutes or until golden brown. When done, remove from oven and remove aluminum foil and weights. |
This recipe for Prebaked Pie Crust is from