Scratch Pie Crust

INGREDIENTS

For single crust pie

½ cup (125 mL) butter (1 stick), cold

1¼ cup (300 mL) flour

1 tbsp (15 mL) sugar

½ tsp (2 mL) salt

2 tbsp (30 mL) ice water, or more if needed

For double crust pie

1 cup (250 mL) butter (2 sticks), cold

2½ cups (625 mL) flour

2 tbsp (30 mL) sugar

1 tsp (5 mL) salt

¼ cup (50 mL) ice water, or more if needed

Cut the butter into small cubes.
In a large mixing bowl, add the flour, sugar, and salt, and stir to combine.
Add the cubed butter to the flour and toss to coat. Cut the butter into the flour with the Pastry Blender until the flour has turned a pale yellow and resembles a coarse crumble.
Add the water and gently combine with the Mix ‘N Scraper® . The mixture should be just moist enough that it holds its shape when you squeeze it in your hand. Add more water, one tsp (5 mL) at a time, if needed.
Remove the dough from the mixing bowl and gently form it into a mound. If you’re making a double crust, divide the mound in two and shape into to rectangular bricks. If using Mini Pie Pan cut into round discs. If making a full size pie, use the Deep Dish Pie Plate. Cover the dough tightly with plastic wrap and place it in the refrigerator for at least 1 hour, or up to 2 days.
Remove one crust from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Roll out the dough with the Marble Rolling Pin to around ⅛” (4 mm) thickness.
Carefully cut out discs for the Mini Pie Pan, or gently lay the dough out onto the Deep Dish Pie Pan.
If you’re making a double crust, repeat steps 6–7.
The double crust recipe makes 12 single crust or 6 double crust mini pies.