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Golden Flaky Pie Crust
Beautiful golden flaky pie crust perfect for savoury pies, patties, turnovers or rolls
Servings 1 crust (fills 9" pie pan or 11" tart pan)
Ingredients
- 180 g Pastry Flour
- 125 g Unsalted butter very cold, cut into large cubes
- 3 g 1 tsp Salt
- 3 g 1 tsp Sugar
Optional
- 1 g 1/4 tsp Ground Turmeric*
- 1 g 1/4 tsp Ground Annatto*
- 1 g 1/4 tsp Baking Powder (said to help prevent crust shrinking)
- 50 mL Ice cold water
Instructions
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Combine all ingredients except for water in food processor
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Pulse a few times till the butter resembles large peas.
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Drizzle over the water and pulse a few times more
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Turn the contents out onto a clean work surface and knead together lightly
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Shape into a disc and wrap in plastic and chill for at least 20 minutes before rolling out
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When ready to use, roll out and line pie pan
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Return lined pie pan to fridge and chill, meanwhile preheat oven to 425F
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Line prepared crust with foil and fill with pie weights, dried beans or rice
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Bake for 15 minutes until golden around the edges.
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Remove foil and pie weights. It may be necessary to bake for an additional 3 to 5 minutes if the base appears to be a bit underdone.
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Your crust is ready for the next step!
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Enjoy!
Recipe Notes
*I only add turmeric and annatto because I think they give a nice colour to the dough
For Aged Cheddar Thyme Crust: Add 1 tsp of Fresh Thyme with the spices and 113g of shredded aged cheddar cheese after you've incorporated the butter but before you add the water (you can use a regular cheddar but you'll want to use something very sharp rather than mild)