½ cup ice cold water
1 ¾ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter
- In a large bowl combine the flour, cornstarch, salt and sugar. Once combined, cut butter into cubes and toss them into the flour mixture. Use a pastry cutter or your hands to combine the flour mixture and butter together until the pieces of butter are the size of peas. Slowly add in the cold water until there are a few bits of loose dough left. If the dough is too dry and doesn’t hold together, add in tiny amounts of cold water at a time- be sure not to add too much. Gather the dough together and put all remnants of dough onto a lightly floured surface. Gently knead the dough into a ball. Then shape into a disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use.
- Remove the dough from the fridge, about 10 minutes before rolling, so the dough doesn’t crack. Lightly flour the rolling pin and your work surface. Beginning from the center of the disc, roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter clockwise and roll again. Make sure there is always enough flour on your work surface and pin, so that the dough doesn’t stick. Continue rolling until the dough is 3 inches longer than the pan you are using and around 1/8 to a ¼ in thickness.
- Carefully fold the dough in half and lay it across on side of the buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the pan and the dough. If dough cracks, lightly mend the pieces back together.
- Using kitchen shears, trim the access dough to only have 1 ½ inches of dough overhanging pan. Decorate edges by pinching or using a fork to make the crust to your liking.
- Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months.
- For baking, follow the instructions of the recipe you are using, as all are different.
[For my recipe, I used Libby’s Easy Pumpkin Pie Mix and added in ground cinnamon and ground cloves.]
Left over pie dough?
-Flatten out pie dough, sprinkle all over a mix of sugar and cinnamon. Roll up dough and into one inch circles to make delicious pie crust cookies!