Ingredients
Equipment
Method
- Mill your grains, place in the refrigerator to chill for 10 minutes because flour comes out of a grain mill warm. Cut up butter into cubes
- Add the flour to a large bowl, add salt and cut up cold butter. Use a pastry cutter to cut the butter into the flour until it's in chickpea sized pieces.1 3/4 cup soft white wheat or 240g, 10 tbsp unsalted butter, 1/4 tsp salt
- Add the ice cold water 3 tbsp at a time. I use the pastry cutter to incorporate the water at first then I switch to my hands once it's starting to look more like a dough.9-10 tbsp ice cold water
- Once all the water is added transfer the dough to a clean surface and shape into a flat circle. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. If you have refrigerated it for longer than 30 minutes allow it to rest at room temperature for 5-10 minutes before rolling out.
- Flour a clean surface. Place dough onto the flour and sprinkle the top with even more flour. Using a rolling pin roll out the dough starting from the center and moving outwards. Flip the dough every couple of rolls making sure a dusting of flour stays on the dough so it doesn't stick to the counter or rolling pin. Once it's large enough to have a 2 inch overlap on your pie dish, transfer it to your pie dish.
- Depending on the recipe you are making you may have to par-bake the pie crust. Follow instructions below for par-baking otherwise make recipe as follows.
Instructions for Par baking
- Line your crust with parchment paper. Crumble up your parchment paper then open up again and place in the pie crust being careful not to disrupt the sides. Using a fork, poke holes in the bottom to allow for steam to escape. Fill the pie with pie weights or dried beans. Bake at 375° for 10 minutes with the weights, then remove the weights and bake again for another 5 minutes for a partial bake or 10 minutes for a full bake.
Notes
If you are waiting for your oven to pre-heat place die crust in the refrigerator while you wait.
Keep everything cold
To get a pretty scalloped edge, follow instructions above for fluting a pie crust.