Pie dough

Updated at: Thu, 17 Aug 2023 08:51:27 GMT

Step 1

Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is texture of coarse meal. While machine is run ning, slowly pour ice water through feed tube. Process only until clumps form. DO NOT LET IT FORM A BALL. Remove dough and Remove dough and pat it into flattened disc, wrap and refrigerate and refrigerate dough for 30 minutes.

Step 2

Roll on lightly floured board to circle 11 inches in diameter. Transfer to 9-inch pie pan and trim dough with scissors, leaving 1-inch overlap beyond pan. Fold overlap inside to form double thickness on sides. Pinch edges to form decorative crust. Prick bottom and sides with fork and refrigerate until firm, about 30 minutes in refrigerator or 15 in freezer.

Step 3

IF USING PRECOOKED FILLING: To prevent shrinking, line crust first closely with heavy-duty aluminum foil and fill with dried beans or metal pie weights. Heat beans or weights in 425°F oven at least 10 minutes before using.

Step 4

Bake crust in preheated 425°F oven until golden and crisp, about 15 minutes.

Step 5

IF USING FILLING THAT MUST BE BAKED: cook crust for 5 to 8 minutes at 425°F until set but not browned. To keep crust crisp and ten-der, brush bottom with egg white processed with 1 teaspoon of water as soon as you take it from oven. Add filling and continue baking.

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