the Sage Test Kitchen

Essential Pie Crust

Name: Essential Pie Crust
Cook time: 900 s
Total time: 17100 s
Yield: Makes 1 pie crust
Ingredients: 2 cups (300 g) plain flour; 1 tsp coarse salt; 1 tsp granulated sugar; 220 g cold unsalted butter - chopped; ½ cup (125 ml) iced water

The Sage Food Processor whips up a pie crust that is buttery, flaky and melt-in-the-mouth. No rubbing butter into flour or bringing together a dough, just the press of a button for a fast pass into pastry land! Will it be chicken and mushroom, beef and onion, classic apple or cheeky cherry…it’s up to you.

4 hrs 45 mins total time

15 mins active time

Easy

Makes 1 pie crust

Ingredients

Measurements:

2 cups (300 g) plain flour
1 tsp coarse salt
1 tsp granulated sugar
220 g cold unsalted butter
chopped
½ cup (125 ml) iced water

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the flour, salt and sugar and pulse to combine.
2Add 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.
3Carefully 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.
4Roll 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.
5Your 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.