Equipment: Digital Scale (preferred), 9″ Pie Plate, Large & Small mixing bowls, Measuring Cups and Spoons, Fork or Pastry Blender, Plastic Wrap, Unbleached Parchment, Silpat or Bakery Mat

Before You Dive In – Prep: Please read!

• This recipe is for a double crust, 9″ pie – divide the recipe in half for just a bottom crust
• Butter should be very cold. Keep in refrigerator until ready to use.
  

Step 1: In a large bowl, whisk together the dry ingredients – except the butter.

Step 2: In a small bowl, combine the vinegar and 4 T of ice water. Set aside.

Step 3: Grate the butter into the dry mix and blend with a fork until butter is thoroughly incorporated. Your crumbly mix will have pea sized shapes of dough scattered through it.

Step 4: Sprinkle the vinegar and water mix over the dough. Start with the fork to blend and then switch to a heavy spoon or your hands to mix well. The dough should come together and hold when pinched. If it doesn’t, add water one teaspoon at a time, just until dough forms a rough ball. The dough should not feel gummy, wet or slimy.

Step 5: Shape the dough into a ball. Divide the dough in half, and form two disks. Wrap each disk in plastic wrap or parchment and refrigerate for at least 30 minutes (and up to 3 days.)

Step 6: Dust the surface of a pie bag or parchment with flour. Roll out the dough to your desired size, (usually either 12″ or 14″.) If the dough sticks to the surface of the pie bag or parchment, refrigerate for 10 minutes. Transfer the dough to a greased pie dish. Press in evenly to prevent air bubbles from forming.  Shape the crust, cover and refrigerate until ready to use. It is important to refrigerate the crust in the pie pan for at least 20 minutes before filling to prevent “melting” crust. Grating the butter into the flour blend also helps.

If Blind Baking:

Remove the prepared dough from the refrigerator. Dock the pie by using a fork to poke holes in the bottom and sides of the crust. Line the bottom of the pie with foil or unbleached parchment. If using parchment, crinkle and scrunch it up before smoothing it out and placing it on the surface of the crust so that it fits better. Fill the bottom of the pie with beans, pie weights or rice. Bake for 15 minutes in the lower third of a preheated 400 F/200 C oven. Take the crust out of the oven and remove the pie weights. Place pie shield around the crust. Return the pie to the oven and continue to bake for 7 minutes or until bottom crust starts to brown if partially baking, or for about 15 minutes and the bottom crust is golden brown if fully baking. Remove from oven and allow to cool on a rack. It’s OK to add warm filling if partially baking. If making a no-bake pie, bake the crust full and completely cool before filling.

The best tutorial for blind baking can be found at Sally’s Baking Addiction. Click on the link.

Enjoy!!