INGREDIENTS
- 2 1/2 cups all-purpose flour 300g, plus more for rolling
- 1/4 cup granulated sugar 50g
- 1/4 tsp sea salt 1g,
- 1 cup unsalted butter 226g, cold
- 5 tbsp ice water 75 mL
- 2 tbsp vodka 30mL
INSTRUCTIONS
- You will need to make the pastry crust at least 30 minutes in advance
- Add the flour, sugar, and salt to a large bowl and whisk to combine.
- Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.
- Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.
- Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
- Place in the fridge to chill for about 30 minutes to an hour.
- Once your pie crust is chilled, remove from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.
- In a small bowl, lightly beat the egg with a tablespoon of cream. Set it aside in the fridge until ready to use.
- If you're using the pie crust for a no bake filling then set oven to 425F. Cut a round of parchment paper and frill the edge.
- Press inside then add a layer of aluminum foil and press against edge, this will support the empty shell during baking.
- Fill shell with pie weights or dry beans and bake at 425F for 15 minutes.
- Remove from oven and take out the weights, foil, and paper. Brush with the egg wash and dock the crust (pierce with a fork) so steam can escape. Cover the edge with a sheet of foil folded in half, this will protect the edge from burning.
- Bake for another 15 minutes at 425F then reduce temperature to 375F bake an additional 12- 20 minutes depending on whether you are adding a no bake filling or baking the pie once more after filling.