Perfect Pie Crust

Perfect Pie Crust
(Martha Stewart recipe)

Makes 1 single crust


1 1/4 cups flour
1 tsp brown sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into small cubes
5 tbsp ice water


1. In a large bowl, whisk together the flour, sugar and salt.

2. Add the butter and mix/cut until it resembles a coarse meal. (I use my hands and squish it all up and mix it that way). Add the water and form into a ball. Chill for at least half an hour.

3. Roll out your pie crust. Prick the bottom with a fork. Cover neatly and gently with foil and top with pie weights. (I use dried peas)

4. Blind bake at 425 for 15 minutes. (Blind baking is optional but I do it because it keeps the crust from getting too soggy when I use it for pies or pot pies)

Now your crust is ready to use in your favourite recipe.

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