- All-purpose flour - 2 & 1/4 cups
- Salt - 1/2 tsp
- Sugar - 1 tsp
- Cold butter - 1/2 cup (cut in 1/4 inch slices)
- Cold water - 1/2 cup
METHOD:
- Always chill the butter and water before you begin. This prevents the butter pieces from getting creamed into the flour.
- In a large bowl, mix the flour and salt together.
- Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the butter into the mixture with your hands.
- Sprinkle the flour and butter mixture with 1/4 cup of ice water and gently mix together using a fork. If the dough seems dry, add more ice water, one tablespoon at a time.
- Only add enough water to make the dough hold together. Mix quickly and gently. Test the dough by pinching a small piece of dough between your fingers. If it holds together you have added enough water.
- Gather the dough and form a ball but be careful that you do not overwork the dough.Overworking will make it tough.
- Dough should be wrapped in plastic and refrigerated for 30 minutes before rolling it out.This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the butter in discrete pieces which will give the crust a lighter texture when it's baked.
- Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.
- Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.The dough can also be rolled between two pieces of wax paper or rolled out on a pastry cloth.
- Start rolling at the center of the dough and work outwards.With every couple of rolls, turn the dough a quarter of a turn to produce a round uniform crust.
- Sprinkle the dough lightly with flour when it shows signs of sticking. Only add flour when necessary.
- Roll crust to approximately 1/8 inch in thickness and 2 inch in diameter larger than an inverted 9-inch pie plate.
- To transfer the crust to the pie plate, partially wrap the crust around the rolling pin and gently lift the crust into the pie plate, being careful to get it centered over the plate and not stretch the dough.
- Once it is in place, unroll the crust from the rolling pin.
- Gently press the crust against the bottom and sides of the pie plate.Trim the overhang to about 1 inch. If saving the trimmings for decorating the pie, wrap them in plastic and refrigerate until ready to use.
- Place the pie plate with the crust in the refrigerator while preparing the filling and rolling the top crust. If saving the trimmings for decorating the pie, wrap them in plastic and refrigerate until ready to use.
- Prepare the filling and then remove the remaining ball of dough from the refrigerator and roll out in the same manner as the first. Make this crust approximately 10 inches round.
- Fill the chilled bottom crust with the filling and then moisten the edge of the crust with water.Then center the top crust over the filled bottom crust.Trim the overhang to be slightly longer than the overhang of the bottom crust.
- Fold the overhang under so that the top crust folds slightly over the bottom crust. Fold both crust under so they are flush with the rim of the pie plate.
- Flute the edge or press with a fork to seal the crusts. If you prefer a thinner edge to your crust, leave less overhang on the top and bottom crust when trimming.Otherwise, use the thumb of one hand as a base, and the forefinger and thumb on your other hand to crimp the crust.
- Continue working your way around the crust, fluting the edge. If you find a spot where the dough's too thin to work with, tuck a piece of scrap dough underneath. Pinch the patched area to seal it together before crimping.
- Make slits with a knife or poke holes with a fork in the top crust to allow steam to escape while the pie bakes.
- To create a more attractive crust, brush with beaten egg to glaze it.
- Bake the pie.
