Ingredients

• 250g - 2 cups all purpose flour
• 1 tsp kosher salt
• 1 tbsp sugar (leave out if making savoury pie)
• 200g - 7oz butter
• Half cup cold ice water

Steps

• Step 1

  Add flour to a food processor.

• Step 2

  Cut up the cold butter into small pieces.

• Step 3

  Add one tbs white sugar (leave out if savoury).

• Step 4

  Add one tsp salt and give it a couple pulses to mix dry ingredients.

• Step 5

  Add the butter pieces and pulse processor approx 8-12 times (The texture should look like coarse sand) A rougher mix (like oats) will give you a more rustic flaky texture.

• Step 6

  Transfer mixture to mixing bowl and have your iced water ready.

• Step 7

  Add the water one tbs at a time as you fold the mixture with a soft spatula.

• Step 8

  Repeat process and feel the mixture between your fingers, if it falls apart, keep adding water until you can clump it together.

• Step 9

  Shape the dough into a ball, flatten a little, wrap in cling film and refrigerate a minimum of two hours, ideally four hours to overnight for best results.

• Step 10

  Remove from fridge, take off the cling film and flour your bench and the dough.

• Step 11

  Pound the dough to flatten using the rolling pin. Turn over and repeat process until it’s about half an inch (1 cm) thick.

• Step 12

  Roll out the dough from the centre outwards. Check the size against your pie dish, you will need at least 1 inch (2cm) over size.

• Step 13

  Roll the dough, wrapping around your pin and place it over your pie dish, then unroll. Press the dough well into the dish, but do not stretch the dough.

• Step 14

  Using a knife or scissors, trim off excess dough leaving some overhang.

• Step 15

  Fold the edges of the dough back into the dish (makes the crust twice the thickness).

• Step 16

  Crimp the dough using your fingers, a fork or your favourite technique.

• Step 17

  Prick the dough using a fork.

• Step 18

  Blind baking – optional for a better crust – Add parchment paper and weigh it down with either dry beans, dry rice or special blind baking beads.

• Step 19

  Bake for 20 minutes at 200ºC or 400ºF.

• Step 20

  Remove parchment paper and weights, return to oven for another 5 to 10 minutes at 200ºC or 400ºF. Then leave to cool.

Little Tips

When working with the dough, a cold environment is preferable.
It's best to let the dough rest a second time in the fridge, once the pie dish has been lined.
I personally feel you get a better result in a metal pie dish.
Scrunch up the parchment paper into a ball, it will fit easier into the dough.
Refrigerate the mixing bowl before using.