Instructions
- Mix salt and water together to dissolve and keep cold in refrigerator.
- Mix butter into flour until the size of peas using hands.
- Add water to flour/butter mixture and mix until shaggy – just enough to bring together.
- Divide dough into two portions, flattened into discs and wrapped in plastic.
- Refrigerate a minimum of 2 hours. Dough can also be frozen at this point.
- Roll each piece, rotating 45 degrees between each roll to ensure an even, round circle.
Partial Blind Bake (most pies): line frozen pastry shell with parchment or aluminum foil and pie weights or dry beans. Bake about 20 minutes at 350°F, until no dense or opaque areas are left. Remove parchment and weights and continue baking about 5 more minutes.
Full Blind Bake (cream pies): Bake with parchment and weights as above for about 25 minutes. Remove parchment and weights and continue baking about 5-10 minutes.
*if using a ceramic pie dish, allow it to sit at room temperature for 5 minutes after refrigeration to avoid cracking the dish in the hot oven
