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Ingredients
1 1/4 cups all-purpose
flour
1/2 teaspoon salt
1 tablespoons white
sugar
1/2 cup chilled butter,
cut into 1 inch cubes
2 tablespoons ice water
Directions
Place flour, salt and
sugar into a food processor. Blend briefly to mix.
Add butter and process until mixture resembles
coarse crumbs. Through the top opening of the
processor, add ice water slowly while processing
until combined (about 30 seconds).
Pour pie crust dough
into a large bowl and work with hands to form into a
ball. Place ball of
dough on a lightly floured work surface and roll dough into a
5-inch disk. Wrap with plastic wrap and chill in
refrigerator for about 1 hour.
Once dough has chilled,
unwrap disk of dough and place on a lightly floured
work surface.
Roll dough (it will soften as you keep working with
it) into a 12 to 13-inch circle (depending on the
width and depth of your pie pan). (Tip: Always roll from
the center outward, frequently rotating dough to create a well-rounded circle.
Sprinkle small amounts of flour on work surface and
rolling pin as needed to prevent sticking.)
Carefully transfer
rolled-out dough onto the center of a 15-inch-square
sheet of parchment paper. (Note: Reserve parchment
paper for later.) Place a pie pan (preferably a light-weight
pan - glass pans can be used, but are a little more
difficult to maneuver) upside-down over the center of the dough
circle. Slide
parchment paper toward edge of counter top and reach
one hand underneath parchment paper to support dough
and pie pan. Place other hand on top of
pie pan, and while holding all together, carefully turn over and place
back on counter
top. Remove parchment paper and gently fit pie crust
dough into pie pan. Manipulate edges of dough to
evenly border pie pan. Shape edges of pie dough all the
way around, using fingers to create a design as
shown below (Note: You can shape edge of pie crust
dough into any design you want, including pressing
edges with the tines of a fork, or simply making
edges free-form, with no design at all.) Cover pie
crust dough with plastic wrap and chill again in
refrigerator for about 30 minutes. (Note: If you
will be fitting a top pie crust over bottom pie
crust, simply fold top crust edges over bottom crust
edges, then gently pinch both crust edges together
all the way around. Form design around edges if
desired.)
Preheat oven to 425°
F.
Using a fork, poke a few
holes in the bottom of the pie crust dough to allow
air to escape during baking and to prevent bubbles
from forming on dough. Place reserved parchment paper
inside pie crust dough, then carefully add enough
beans or rice into parchment paper, filling to about
2/3 full. Trim parchment paper to about 2 inches above
pie edges. Bake for 10 minutes. Remove from oven and
lift parchment paper and beans from pie crust.
Reduce oven temperature to 350°
F. Return pie crust to oven and bake for another
15-20 minutes, or until pie crust is light golden
brown all over. Allow to cool before filling. |
