Recipe by Jun Tan
Photos by Amy Sheridan
Jun's basic pie crust
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serves 1 9-inch pie pan, 2 inches deep
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (4 oz) butter, cold and cut into cubes
- 1 egg, large
- 1 tsp ice cold water
Preheat oven to 400 degrees F.
Directions
- In a food processor, combine flour and salt, and give it a quick pulse.
- Add cold butter and pulse for about 15 times till it resembles a crumbly texture.
- Lightly beat the egg and water, then add it in to the flour mixture.
- Give it another 5 pulses till it almost forms into a ball. DO NOT OVER MIX.
- Gather the dough and transfer it onto a piece of parchment paper and flatten it slightly.
- Place another parchment on top, then with a rolling pin, roll the dough into about 1/8 inch thick or till big enough for the pie pan. If the dough becomes too soft, let it rest in the refrigerator for about 5 minutes.
- Transfer the dough onto the pie pan and cut excess dough off.
- Refrigerate for 10 minutes.
- Line the pie crust with enough parchment to cover it entirely, place baking weights, beans or rice on top, and prebake the crust for 10 minutes.
Happy baking,
Jun
