This is an all-purpose pie crust recipe. Its buttery flavour makes it the perfect partner for dessert pies like our Jamaican-Spiced Pumpkin Pie. However, if you are making a savoury pie, just omit the sugar.
Ingredients
1 1/3 cups (325 mL) All-Purpose or Plain Flour
1 tsp Sugar (5 mL) (omit for savory pie)
1/4 tsp Salt (1 mL)
1/2 cup (125 mL) cold Unsalted Butter
3 to 4 Tbsp Ice water
Extra flour for rolling dough
Instructions
1. In bowl mix together flour, sugar and salt
2. Cut butter in small pieces and use fingers to rub chunks into dry ingredient until until crumbly
3. One tablespoon at a time Drizzle water over dry ingredients and stir until mixture is moist enough to hold together when pressed with fingers
4. Flour hands and press the dough into a ball and wrap with plastic wrap; place in the fridge for 30 minutes
Roll the Dough
1. Sprinkle flour on countertop and place unwrapped dough on top
2. Flour rolling pin and start rolling dough in different directions to form a large, thin circle. It will be easier to roll as you go and the dough warms; flour countertop and rolling pin as needed
3. Flour the rolling pin and wrap dough around pin by rolling it over the dough
4. Unroll dough over 9-inch pie plate and then fit dough to the bottom and sides of plate
5. Trim overhanging dough to 1 inch from edge of pan
6. Turn excess dough under itself to form a cylinder along the edge of the pan
7. Squeeze dough between index finger of one hand and index finger and thumb of the other to crimp the dough; continue around the edge of the pan
8. Prick the bottom and sides of dough with a fork
Refrigerate pie crust for 30 minutes or longer before filling and baking
