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Pie Crust
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. For a single baked bottom crust.
1 cup all purpose unbleached flour
1/3 teaspoon fine sea salt
1/3 cup real butter, refrigerated
4 tablespoons very cold water (measure carefully)
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, whirl flour and salt to mix. Add butter and process until butter is cut into small pieces about the sizes of large coffee beans. Add the water and process just until it wants to form a ball. Roll it out on a lightly floured pastry cloth or other flat rolling surface in a circular fashion to about 12 inches in diameter. Lift it gently into a 9 inch pie plate or 10 inch quiche pan, trimming and fluting the edge. With a fork, pierce the crust in many places to allow steam to escape while baking. Place a piece of parchment paper over the pie crust and place about 1/2 cup dry beans or pie weights on the paper. Place in hot oven, reduce temperature to 400 degrees, bake until lightly browned, about 15 minutes. Remove the waxed paper and the weights gently. If the crust seems moist, place it back into the hot oven for 5 minutes more to crispen, without the paper and the weights.
Recipe created 1996-03-26.
