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Pie Crust 55

Pie Crust 55 is a pies recipe made with All Purpose Flour and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/4 cup
• 1/4 tsp
• 10 tbsp

Method (preview)

1. 1

   In a food processor, briefly pulse together the flour and salt.

2. 2

   Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).

3. 3

   Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.

4. 4

   Prebaked Crust: Preheat oven to 375 degrees.

5. 5

   On a lightly floured surface, roll out pie crust to a 12-inch circle.

6. 6

   Transfer crust to a 9-inch pie plate.

7. 7

   Fold over any excess dough, then crimp edges.

8. 8

   Prick crust all over with a fork.

9. 9

   If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step.

10. 10

    Cover pie with aluminum foil and fill with pie weights.

11. 11

    Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.