This Shortcrust recipe can be done using a food processor or by hand and it will make a 9 inch double crust pie.

 

Ingredients

  • 325 g plain flour
  • 1 teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes
  • 4 to 8 tablespoons ice water

 

Directions

  1. Add 190 g flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
  2. Scatter butter cubes over flour and process until a dough begins to form, about 15 seconds.
  3. Scrape bowl, redistribute the flour-butter mixture then add remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
  4. Transfer to a medium bowl. Sprinkle ice water over mixture, start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  5. Remove dough from bowl and place on a lightly floured surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
  6. Before rolling out the dough remove it from the refrigerator and let sit at room temperature for 5 minutes.
  7. To prevent a soggy pie brush the bottom crust with egg wash. Brushing the empty pie crust with egg wash creates a protective barrier between the raw dough and the filling. You’ll brush the remaining egg wash onto the top crust for a shiny, golden finish.
  8. If you are making a single crust pie, pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes. Bake 20 to 30 minutes or until the crust is golden. Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.