Learn How to Make Pie Crust from my step-by-step recipe so you'll have the best-ever pies this holiday season or anytime of year!
Put flour, butter, icing sugar, and salt in a food processor. Pulse until fine crumbs form. [If making this by hand, combine the butter with the dry ingredients with your fingers until you reach the consistency of coarse breadcrumbs.]
Pulse until a dough forms, around 10 seconds. [If making by hand, knead until the dough just comes together into a ball and there's nothing left in your bowl.]
Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.
Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch.
Bake at 180C/350F depending on how you are using it, as per recipe.
The pastry can be frozen for up to 8 weeks
if you don't eat eggs then leave the egg yolk out and add 2 tablespoons of cold water instead.