|flour||2 cups sifted|
|butter||2/3 cup (150 g)|
|cold water||1/4 cup|
Sift flour with salt. Remove 1/3 cup of this mixture.
Cut butter into flour with a pastry cutter until mixture resembles sand. Don’t worry too much if there are some larger chunks.
Combine reserved 1/3 cup from step 1 with 1/4 cup ice cold water to form a paste.
Mix paste into crumb mixture. Be careful not to over-work. You will be able to form the whole mixture into a ball, but the outside may flake off.
Store covered pie crust in the refrigerator for up to 3 days before using, or form directly into pie tins and freeze for a week or more.
Notes: Recipe makes enough for 1 pie with top crust, or two pies with no top crust.
This does not do well pre-baked unless you properly weight it. Fill unbaked crust with filling and bake at 350F for 30 mins for a pie and 15 mins for tarts.