To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
1 9-inch pie shell....serves 6-8

INGREDIENTS:

one 9-inch pie pan or dish (see hints below)

1 cup plus 2 generous Tbs flour
7 Tbs frozen unsalted butter
pinch salt
6-8 Tbs ice water (strained)

flour for work surface and top of dough for rolling
flour for coating rolling pin before rolling

PROCEDURE:

Put a stick of unsalted butter into the freezer a few hours or a day ahead of time so it keeps the dough nice and cold.

To make the dough, add 1 cup plus 2 Tbs all-purpose flour to a large mixing bowl and then use a box grater to grate 7 Tbs of the frozen butter into the flour.

Use your fingers to incorporate the butter and flour together....add a pinch of salt....and then use a pastry cutter to finely incorporate the butter into the flour.
And then, at that point, add 1/4 cup strained ice water and use your fingers to gently incorporate that....and then add another Tbs or two of ice water at a time....(you may need 6-8 Tbs total) until you can gently shape the dough into a ball.

Place that ball into the center of a sheet of plastic wrap....fold in the edges.......and gently shape it into a 4-5 inch round disk.

At this point, place the dough into the fridge to set up for at least 2 hours.....and don't forget to preheat the oven to 350 degrees 20 minutes or so ahead of time before rolling dough and filling and baking your pie.

When it comes time to roll out the dough, sprinkle a light dusting of flour over the surface of the cutting board and over the dough....and then roll the dough outward starting from the center......until you have a 1/8th inch thick circle.
Then it's a good idea to roll the dough up onto the rolling pin to help transfer it to the 9-inch pie dish.

Tuck the overhanging dough back underneath itself to form a double layer around the outside edge and then using two fingers of your left hand (on the inside edge of the dough) and one finger of your right hand (on the outside edge of the dough)....work your way around the circumference of the dough to make a fluted edge.

HINTS:

Using a larger pie dish than 9-inches will make it difficult to have enough dough to properly flute the edges. This actually works really well with a 9-inch disposable aluminum pan.
The amount of filling is also geared towards a 9-inch shell.