Pie Crust

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated sugar (optional)
• 10 tablespoons cold unsalted butter, 1 1/4 stick
• 2-4 tablespoons ice water, as needed

Directions

1. Whisk flour, sugar, and salt together in a mixing bowl.
2. Dice butter into small pieces and add to mixing bowl.
3. Cut the butter into the dry ingredients until
4. Add cold water until the dough can be formed into clumps.
5. Form dough into a ball and flatten into disk.
6. Cover and chill dough for at least one hour.
7. Preheat oven to 400°F.
8. Transfer dough to well floured surface and dust the top with flour.
9. Roll out dough into circle just larger than the pie pan.
10. Without stretching the dough, press it into the pie pan.
11. Trim off any extra around the edges that are not needed and fold any that might remain over under itself.
12. Crimp or press the edge of the dough around the edge of the pan to acheive a desired look.
13. If recipe calls for blind baking, line the dough with parchment paper and fill with pie weights. Otherwise stop here.
14. Immediately bake at 400°F for 15 minutes.
15. Remove pie weights and poke holes in bottom with a fork. Optinally brush with a mixture of egge and cream.
16. Return to oven for 10-15 minutes or until crust has turned golden brown. Less time if pie will be cooked for a long time.