Essential Pie Crust

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the flour, salt and sugar and pulse to combine.

• 2

  Add the butter and pulse until the mixture resembles coarse crumbs. With the processor on, add the iced water through the feed chute and pulse until the dough just starts to come together, scraping down the side occasionally.

• 3

  Carefully remove the blade and spindle from the processor. Turn the dough onto the bench top and bring together into a ball. Flatten into a disc, cover with plastic wrap and refrigerate for at least 2 hours.

  Tip: Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 3 days ahead or frozen for up to 3 months.
• 4

  Roll out the dough on a floured bench top until about 3mm thick and large enough to line a pie dish or cake pan. Trim the dough and line the dish. Gently ease into the dish without stretching. Decoratively crimp the edge, if you like. Refrigerate for 1 hour before baking.

• 5

  Your pie crust is now ready to use, while you ponder pumpkin, pecan or blueberry, don’t forget this crust ain’t just for pie. Roll the dough into any shape you like…lemon tart, cheesy quiche or maybe pigs in blankets. Good things come to those that bake.

  Tip: To bake blind, line the pie crust with baking paper and fill with pie weights, dried beans or rice. Place in an oven preheated to 175°C and bake for 40 minutes. Remove the weights and baking paper and bake for a further 5 minutes, or until the crust is golden brown and crisp.