Basic Pie Crust

This recipe makes one pie crust, enough for one tart. If you are making a pie with a top crust as well, double this recipe and form two discs of dough.


1 1/4 cup of all purpose flour (Maida) plus extra for rolling
1/2 teaspoon sugar (make it 1 1/2 tablespoon for a sweet pie)
8 tbsp or 1 stick of unsalted cold butter cut into cubes
3 tbsp ice water


In a bowl sift in flour, salt and sugar. Add the butter to the flour mix. Since the butter is cold, use hands to 'massage' the butter into the flour mixture. Combine till the mixture resembles coarse bread crumbs.


Add ice cold water (without ice!) slowly, about a tablespoon at a time, until the mixture comes together. If you pinch some dough and it holds together, its ready, if not add a little more water and combine. Remove the mixture from the bowl and place on a clean, smooth surface.


Use your hands to press the crumbly dough together and shape into a ball. Work the dough only enough to bring it together. Over kneading the dough will make it tough. Wrap the dough in cling wrap and refrigerate for alteast 1 hour. Make sure the dough sits out of the refrigerator for 5 minutes atleast before rolling out.


To roll the dough, remove from refrigerator and place on a smooth, lightly floured surface. Using a rolling pin, roll out the dough as desired. For a 9-inch pie dish, roll out dough to approximately 12-inch circle to a thickness of about 1/8 of an inch.


Grease the pie dish and place the dough on the dish. Gently press down and guide the dough to take the shape of the dish. Add filling and bake according to recipe.




Tip:
The colder the butter the more flaky the crust. Hence cold is good.
Too much water will make your crust tough, hence keep the water to a minimum.
The dough can last for several months if you freeze it. Just defrost overnight in the refrigerator before using.


Uses for Pie Crust:
- Fill with your favorite meats, veggies and cheese to make a quiche
- Fill with custard and fruits to make a sweet treat
- Experiment with various fillings and let your imagination run wild!