(American) Pie Crust
- In a food processor with a coarse handle, mix together:
- 2/3 of 350g all-purpose flour
- 5g salt
- 25g sugar
- Cover the dry-mix with:
- 2 1/2 sticks cold, unsalted butter (sliced)
- Pulse until combined, combine with:
- 1/3 of 350g of flour
- Transfer to a bowl, add 85g of water and press flour into a ball.
- Split into two 4-inch disks, wrap, and refrigerate.
- To bake, roll out and parbake bottom crust under pie weights at 350.