Flaky Pie Pastry

Pie crimped and ready to freeze

Makes 1 double crust pie or 9" & 6" shell


Ingredients   


2 1/2 cups flour 
1 tsp fine sea salt
1 tbsp organic cane sugar
1 cup unsalted organic butter
1/4-1/2 cup ice water

mix resembles pea's

Cut butter into small cubes, in food processor add flour, butter, salt and sugar. Process until mixture resembles small pea's. Then slowly pulse adding the ice water a little at a time until dough comes together. Remove pastry from the processor and wrap in cling film and place in fridge to rest for minimum of 1 hr.

Remove pastry from the fridge and let stand 10 min to help soften the dough. To roll out lightly dust with flour then roll out to 1/8" try to make it all even rolling out from the center out to the edges.

Now place pastry over the pie dish and trim leave 1" of pastry over the edge to be able to tuck it under and crimp. * see images below

Once pastry is nicely crimped place in freezer to set for 20min to set.  * if you are making a double crust pie like an apple pie  fill the pie before you trim it then brush with egg wash and place top on then trim pastry to 1" over hang and follow the same directions for crimping and freezer to set.

For a Quiche or other Pie like banana cream or pumpkin  you must par bake the crust so.... Line tart shell with foil and fill with pie weights. Bake at 425F  at 25- 30 min check under the foil if crust is lightly browned bake with out foil until cooked through about 5-6 minutes.