The Late Night Gourmet
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This recipe makes one double crust or two single crusts, and it's based on this excellent recipe:
Easy Pie Crust Recipe (VIDEO)
I tried blending the ingredients using a stand mixer with dough hooks, but that's the wrong approach here. You really do need the blades of a food processor to turn the butter into granules so it combines properly.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt or sea salt
1 teaspoon granulated sugar
1/2 lb cold unsalted butter, (2 sticks) diced into 1/4" (6 mm) pieces. Do not allow to reach room temperature.
9 tablespoons ice water, plus more if needed
1 pound of rice (or pie weights)
Directions
1. Pulse the flour, salt, and granulated sugar in a food processor a few times to combine. Then, add butter chunks. Continue pulsing until the butter pieces are small crumbs. The mixture will still look and feel dry at this point. Add water and pulse until large clumps start to form. Take a bit of the dough out and press it together. If it stays together, then proceed to the next step. If not, add 1 tablespoon at a time, pulse, and recheck. If it starts to get sticky, add some flour to balance it out.
2. One a well-floured surface, roll the dough into a ball, and cut in half. Flatten each half into a disc, wrap in cling wrap, and refrigerate for at least an hour.
3. On a well-floured surface, roll one disc into a large circle.
4. Place over the pie dish, and make sure it's enough to go all the way to the edges. If not, roll out some more. Press into the pie dish, ensuring it's flush to all surfaces.
5. Place a large sheet of foil over the pie dish. Place rice in the foil.
6. Bake at 425°F (218°C) for 22 minutes. Remove from oven, and save the rice for a recipe (it will have a slightly toasted quality). Poke all over the base of the crust with a fork, and return to oven to cook for another 5 minutes.
7. Allow to cool to room temperature before using as a pie crust. If using the second crust, refrigerate for up to 3 days until ready to prepare the pie.
