Perfect Pie Crust

Name: Perfect Pie Crust
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 cup (2.5 dl) all-purpose flour; 1 tbsp potato or corn starch; 1 tbsp sugar; 1/4 tsp salt; 1 stick (100 g) cold butter; 3 - 4 tbsp ice cold water, (as needed)

TYPE : Classic

Pastry

YIELD : 1 crust

CALORIES : 1349 kcal

PREP TIME : 10

COOK TIME : 20

TOTAL TIME : 1

INGREDIENTS :

1 cup (2.5 dl) all-purpose flour
1 tbsp potato or corn starch
1 tbsp sugar
1/4 tsp salt
1 stick (100 g) cold butter
3 – 4 tbsp ice cold water, as needed

INSTRUCTIONS :

Using a food processor

Mix dry ingredients then add cold butter and pulse until combined. Add water, one tablespoon at a time, until crumbles form.

In a bowl

Mix dry ingredients then grate the butter (preferably frozen) and toss to combine. Add water, one tablespoon at a time, just enough to bind the dough.

Chill

Transfer the rough dough to a floured surface and press into a ball. Flatten to a disc, cover with plastic and refrigerate for at least 30 minutes.

Blind Baking

Set the oven to 425°F (220°C).
Roll out the dough thinly using flour as needed, then roll it onto the rolling pin to transfer. Or roll it onto a piece of parchment paper and use that to flip the dough over the tin.
Place the dough inside the tin and let the edges hang over the edge to prevent shrinking. Prick all over with a docker or fork.
Bake until the crust firms up and turns slightly golden, about 15 – 20 minutes.
Clean up the edges and cool on a rack before filling.