Pie Crust

• Cut up frozen butter into small cubes.
• Combine butter with dry ingredients (Flour, Sugar, Salt) in Food Processor for 15 Seconds.
• Place flour/butter blend in large bowl and add cold water.
• Mix cold water with flour/butter blend until it forms a dough with a shaggy but moist consistency.
If dough is too dry / crumbly, add an additional 1 TSP to TBSP of water at a time until it achieves a shaggy-like consistency.
• Place dough on pastry mat (or clean surface) and press together until just combined in the form of a disk.
• Tightly wrap dough in plastic wrap and chill in refrigerator for 30 minutes to 2 hours.
• Remove chilled dough from refrigerator and use rolling pin to flatten into circle that is 10-11" in diameter, forming crust.
• Preheat Oven to 350*F.
• Place crust into 9" pie pan and cut off any excess edges exceeding 1" in length.
• Place sheet of parchment paper in pie crust and add pie weights (coffee beans, regular beans and rice are all also acceptable) on top of parchment paper.
• Place pie pan on baking sheet and par-bake pie crust in oven for 20 minutes***.
• Once pie crust is done par-baking, remove from oven and transfer to refrigerator for chilling an additional 15-30 minutes.
• Remove pie crust from refrigerator and remove pie weights from pie crust before adding filling