Pie Crust

By Maudie30

from MILK Street Magazine

Makes one crust

Ingredients

• 3 Tbls water
• 2 tsp cornstarch
• 1 C plus 2 Tbls all purpose flour (159 grams)
• 2 tsp kosher salt
• 10 Tbls salted butter, cut into 1/2 inch cubes and chilled
• 2 Tbls sour cream

Details

Servings 6
Preparation time 30mins

Preparation

Step 1

In a small bowl, whisk together water and cornstarch. Microwave until set, about 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.

Once the cornstarch mixture has chilled, in a food processor, combine the flour sugar and salt, process until mixed - about 5 seconds.

Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses. Add the butter and sour cream, process until the dough comes together and starts to collect on the blade, about 20 - 30 seconds. Pat the dough into a 4" round, wrap in plastic wrap and chill for at least 1 hour and up to 48 hours.

When ready to bake, heat oven to 375 degrees with a rack in the middle position. On a well floured counter, roll the dough into a 12 inch circle. Hang the dough over the rolling pin and gently transfer to a 9" pie pan. Gently ease the the dough into the pan by lifting the edges while pressing down into the corners of the pan. Trim the edges, leaving 1/2 inch overhang, then tuck the overhang under itself so the dough is flush with the rim of the pan. Crimp the dough, then chill in the freezer for 15 minutes.

To blind bake, line the chilled crust and fill with pie weights. Bake until the edges are light golden brown 25 minutes rotating the pan half way through the baking time.

Remove the foil and weights and bake until the bottom of the crust just begins to color, another 5 to 7 minutes.

Let cool on a wire rack for 1 hour before filling.
One a crust has been baked and cooled, it can be wrapped in plastic wrap and kept at room temperature for up to 2 days.