Shortcrust Pastry

TinyArtist

Shortcrust Pastry

1 cup (250 ml) plus 2 Tbs (30 ml) all-purpose flour, plus additional for dusting
8 Tbs (1 stick, 110 g) cold unsalted butter cut into about 8 pieces
1 tsp (5 ml) sugar (omit if making a crust for a savory pie)
1/2 tsp (2 ml) salt
Have about 1/2 cup (125 ml) ice water ready

Combine the flour, butter, sugar, and salt in an electric food processor and process until the pieces of butter are blended and the mixture looks like coarse cornmeal. Transfer to a mixing bowl and sprinkle with 3 Tbs (45 ml) ice water. Stir with a wooden spoon, adding ice water 1 tsp (5 ml) at a time if needed, until the dough forms a ball. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. (The dough may be refrigerated for several days, or frozen almost indefinitely at this point.)

Sprinkle a work surface with some flour and roll the dough into a circle about 10 inches (25 cm) in diameter. Lift and rotate the dough frequently as you do this, sprinkling with a little more flour each time until it no longer sticks to the rolling pin or work surface.

Transfer the dough to the pie plate by draping it over the rolling pin, or by gently folding it in half twice to form a wedge. Press the dough firmly into the bottom and sides of the pie plate and trim the edge with a small knife. Decorate the edge by pinching it with your fingers or pressing it with the tines of a fork, and prick the dough all over with a fork immediately before baking. Makes 1 crust for and 8- to 9-inch (20-23 cm) pie.

TinyArtist

Prebaked Pie Crust

1 recipe Shortcrust Pastry (above) or prepared pie dough

Place the pastry dough in the pie crust and prick it all over with the tines of a fork. Top with a piece of wax paper, parchment, or aluminum foil large enough to cover the entire pie and fill with dried beans, rice, or pie weights. (The beans and rice can later be reused for the same purpose.) Bake in a preheated 425F (220C) oven for 12 minutes. Remove from the oven and reduce the temperature to 350F (180C). Carefully remove the wax paper and weights and bake until the crust is golden brown, 10 to 15 minutes. Remove from the oven and cool on a wire rack. Makes one 8- to 9-inch (20-23 cm) pre-baked pie crust.