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Chantal

Golden Flaky Pie Crust

Beautiful golden flaky pie crust perfect for savoury pies, patties, turnovers or rolls
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Servings: 1 crust (fills 9" pie pan or 11" tart pan)
Ingredients Method Notes

Ingredients
  

  • 180 g Pastry Flour
  • 125 g Unsalted butter very cold, cut into large cubes
  • 3 g 1 tsp Salt
  • 3 g 1 tsp Sugar
Optional
  • 1 g 1/4 tsp Ground Turmeric*
  • 1 g 1/4 tsp Ground Annatto*
  • 1 g 1/4 tsp Baking Powder (said to help prevent crust shrinking)
  • 50 mL Ice cold water

Method
 

  1. Combine all ingredients except for water in food processor
  2. Pulse a few times till the butter resembles large peas.
  3. Drizzle over the water and pulse a few times more
  4. Turn the contents out onto a clean work surface and knead together lightly
  5. Shape into a disc and wrap in plastic and chill for at least 20 minutes before rolling out
  6. When ready to use, roll out and line pie pan
  7. Return lined pie pan to fridge and chill, meanwhile preheat oven to 425F
  8. Line prepared crust with foil and fill with pie weights, dried beans or rice
  9. Bake for 15 minutes until golden around the edges.
  10. Remove foil and pie weights. It may be necessary to bake for an additional 3 to 5 minutes if the base appears to be a bit underdone.
  11. Your crust is ready for the next step!
  12. Enjoy!

Notes

*I only add turmeric and annatto because I think they give a nice colour to the dough
For Aged Cheddar Thyme Crust: Add 1 tsp of Fresh Thyme with the spices and 113g of shredded aged cheddar cheese after you've incorporated the butter but before you add the water (you can use a regular cheddar but you'll want to use something very sharp rather than mild)