Here's the RECIPE for Single Crust Pie Dough. You can prepare it a day ahead and bake it in the morning with the filling of your choice. It's flaky and buttery, also known as pate brisee. Suitable for any open face/single crust pie.

Recipe by Mama Ding

Total Time | 1 hr 10 mins

Prep Time | 10 mins + 1 hr resting in the refrigerator

Cook Time | -

Yields : One 22 cm/9 inch pie crust

Ingredients

175 g (1 3/8 cup) plain flour
1 tbsp sugar
1/2 tsp salt
113 g (1 stick or 4 oz or 1/2 cup) cold butter, cubed
2 to 4 tbsp very cold water

Method

01 In a large bowl, add flour, sugar and salt together. Whisk to combine.

Add cubed butter and use a pastry cutter/butter knife to cut the butter into the flour mixture until you get a crumbly mixture like breadcrumbs.

02 Add 2 tbsp of cold water and stir mixture with the butter knife until it starts to clump together. Add water if necessary, one tbsp at a time until a soft dough is formed.

(You can also use a food processor. Pulse the flour, sugar, salt then add butter. Pulse about 15 times more. Add the cold water and keep pulsing until you get a soft dough.)

03 When the dough is formed, place dough onto a floured work top.

Lightly knead for 1 min with your hands then form into a ball and flatten to a disk shape.

Wrap in cling film and refrigerate for 1 hour. After 1 hour chilling time, it is ready to be used.

Notes

This pie dough can also keep for up to 3 days in the refrigerator. If frozen, it will keep for up to a month. Thaw overnight in the refrigerator before using.