Categories: Desserts
Ingredients
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1 tsp kosher salt
- 8 tbsp unsalted butter, cut into 1/2" cubes and chilled
- 1/4 cup ice-cold water
- 1 large egg (if blind baking)
Directions
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To make in a food processor: Pulse together the flour and salt. Sprinkle the butter over the flour and pulse until the butter is coated in flour and the biggest pieces are the size of small peas. Drizzle the water on top and pulse until the dough comes together. The dough should not be watery or wet.
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Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
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Lightly dust the counter with flour and roll the dough out to a round 2 1/2 inches larger than a 9-inch pie plate. Transfer the dough to the pie plate and carefully ease it into the edges. Trim the dough to an even 1/2 inch all around and fold it under itself on the top of the rim. Use your fingers to crimp the crust along the rim. Refrigerate for 1 hour.
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If your recipe calls for a blind-baked crust, preheat the oven to 425 and proceed to next step.
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Use a fork to poke the dough several times on the bottom and sides of the pie plate. Line the chilled dough with parchment paper or foil. Fill with dried beans or pie weights, gently spreading them so that they cover the full base and the edges.
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Bake until the edges of the dough are just beginning to brown, about 15 minutes. Remove the crust from the oven and carefully transfer the parchment or foil with the beans to a large heatproof bowl. Return the crust to the oven and bake until the bottom is dry and lightly browned, about 5 minutes. Beat the egg with 1 tbsp water in a small dish. Gently brush the egg over the bottom of the crust. Bake for 1 minute to cook the egg.
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Let cool.