Pie Crust

113 g cake flour

113 g AP flour
1 T or 15 g sugar
1 t or 4 g salt

1 C cold butter
4 oz or 115 g ice cold water

Whisk together flour, sugar, and salt.

With a bench scraper, roughly chop butter.
With a pastry cutter, cut butter into flour until pea sized.
Drizzle just enough ice water into flour.

Dough should be shaggy and crumbly when finished.

Stir with a spatula for a short time.

Knead very lightly to check that dough sticks to itself.

It is not necessary that the dough adheres to one ball.
Dough should be between 65 and 70 F; if not, refrigerate.
Using a well floured surface, roll/press dough into a rectangle.
Make a book fold (4 layers).

With a dough scraper, cut in half and stack (8 layers).
Cut dough in half with a bench scraper.
Wrap each tightly in plastic wrap, forming circular discs.

Refrigerate at least 2 hours.

See below for baking.
Yields 2 pie crusts.

For 2 larger pie crusts,

170 g cake flour

170 g AP flour
4 1/2 t or 22 g sugar
1 1/2 t or 6 g salt

1 1/2 C cold butter
6 oz or 172 g ice cold water

I roll pie crusts between 1/8" and 1/16".

The larger recipe allows the crusts to be rolled towards 1/8".

Additionally, it provides more crust to flute.

Single Crust Blind Bake

Sprinkle flour into glass pie dish.
Roll dough out larger than pie dish.
Place in pie dish, amply lining the curve.
Trim, tuck, and shape rim.
Freeze crust 30 mins.
Place pizza stone on lowest rack and preheat oven to 375.
Cover dough with foil and fill completely with baking beans.
Place dish on aluminum baking sheet.

Make sure foil is bent all the way over all pie crust edges.
Bake 50 mins or until golden brown underneath.

If desired, cover edges and bake with no weights a couple more minutes.
Egg wash with beaten white.

LTK, based on
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