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Step 1
Place the flour and cubed butter in the bowl of a food processor and pulse until the butter is the size of peas– about 10-12 pulses.
Step 2
While pulsing the food processor, slowly drizzle in the water– but make sure not to get any ice in the crust!
Step 3
The dough should begin to come together into large clumps. If it doesn’t, add another tablespoon of water.
Step 4
Turn the dough out onto a lightly floured surface and gently knead it into a ball.
Step 5
Roll the crust out to ⅛” thick and use it in a 9” standard or 8” deep dish pie pan.
Step 6
To bake, follow your recipe as written.
Step 7
Poke the bottom of the crust a few times with a fork and then place it in the freezer to chill for 30 minutes while you preheat your oven.
Step 8
When the crust has chilled, cover the inside with parchment and fill it with pie weights or dried beans. Bake for 20 minutes.
Step 9
Then carefully remove the pie weights (be careful– they’re hot) and return the uncovered pie to the oven. Bake for another 22-25 minutes, or until golden brown. Cool completely before using.