Ingredients

Scale

1.5 cups 225 gr of all-purpose flour
1/2 teaspoon of salt
2 tablespoons 30 gr of sugar
4 oz 115 gr of unsalted butter, cold
about 6 tablespoons (85 ml of chilled water)

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Instructions

In your food processor, add the flour, salt and sugar. Pulse a couple of times so that the dry ingredients are mixed together. If not using a food processor, combine all the dry ingredients in a bowl.
Add the cubed butter and pulse a few times until incorporated. You need the butter in little pea-size small clumps. If not using a food processor, cut the butter in small pieces with the tip of a knife, mixing with the flour, until you get a coarse mixture.
Add about 4 tablespoons of chilled water. I placed half glass of water in the freezer before starting with the recipe. Pulse only a few times, (or mix with a spoon if not using a food processor) and check the dough. You need to stop as soon as the dough comes together in a ball. Do not over-mix. Add a little more water if necessary. I added two more tablespoons of water (total of 6).
Pack the dough into a disc using your hand and wrap in plastic wrap. Refrigerate for one hour or longer. You can prepare the dough the day before too, and leave it in the refrigerator overnight.
Roll the dough on a clean surface sprinkled with flour, into a circle of about 12 inches (30 cm) in diameter. Make sure the dough doesn’t stick to the counter when you roll it, so flip it and move it around.
Transfer the dough to a 9 inches pie pan, helping yourself with the rolling pin. Cover the pan with the dough pushing gently the dough down to the bottom, without stretching it. Trim off the excess pastry around the edges, leaving about one inch all around.
Fold back the edge, toward the outside of the pan, And if you like, make a fluted edge. Using your finger index on one hand, push the dough through the index and middle fingers of your other hand, as shown in my picture.
Prick the bottom of the crust with a fork
Store in the refrigerator while preparing the filling!

Category: Dessert