BASIC 2 LAYER PIE CRUST

Pie crust is often blown out of proportion. For some reason people think it's very hard to make, but I'll tell you a secret; it's pretty simple. shhh.

Most pie crusts are 4 ingredients. Some mix it up a little, but really they are made of flour, sugar, butter and water. The trick to pie crust is to stop mixing as soon as possible, and chill it for 1 hour before rolling it flat.

Ingredients can be combined with a pastry cutter, fork, or food processor.

▢ 2.5 c all-purpose flour (300 grams)

▢ 1/2 tsp fine ground sea salt (5.69 grams)

▢ 20 tbsp unsalted butter, cold (142 grams)

▢ 4 to 8 tbsp cold water

CRUST

Add butter to flour in small slices and pulse or cut the ingredients together until they are completely mixed.
Add water 1 tsp at a time until dough sticks to itself.
You do not want the dough to be wet or sticky. It should be similar to sugar cookie dough in consistency.
Roll the dough into a ball in your bowl.
Cover with airtight lid or cellophane wrap.
Put bowl into the refrigerator for 1 hour.

BOTTOM CRUST

Preheat oven to 375 degrees F.
When dough is ready, remove from fridge and place onto counter top covered in flour and sugar.
Roll one dough ball flat until it is roughly 1/4 inch thick.
If rolling pin is sticking to dough, sprinkle dough with flour/sugar mixture.
Pick up dough and place into ungreased pie dish.
Gently push dough into shape of pie dish and form up the sides of the dish.
Cut around edge of the pan, and gently push dough onto the lip of the pan to prevent shrinking.
Place pie dish into oven and cook for 15- 20 minutes or until barely golden.
Do not over cook.

TOP CRUST

Take second ball and roll flat until roughly 1/4 inch thick.
Leave flat for whole cover or use a cookie cutter to cut shapes from dough.
Place pie filling into the bottom shell, cover with top shells or cut-outs and crimp the edges.