General purpose pie crust + using it for a pie

pie-crust-and-usage

* Tips *
For optimal crusts, the ratio of flour:fat:water is 3:2:1.

Recommended fats: lard, vegetable shortening, the former(s) mixed with equal parts butter. However, using some butter usually means to lessen the water content: butter contains more water than lard/shortening. Just bring back the water a little bit for if butter is 1/2 of the fat. 

Flour is cake/pastry flour. Lower protein and adds more levening. 

Water needs to be ice cold. This keeps the fat separated from the flour and causes awesome flakiness when baking. The layers of fats pressed together expand causing the flaky crust. 

Don't overmix or over knead. This works against the above. When rolling or mixing, dough should be kept as cold as possible. It will not stick to your rolling pin as much if it's cold.

Scales well, but remember the 3:2:1:

* Ingredients *
750g cake/pastry flour
500g fat of some kind. Lard tastes the best.*
250ml ice cold water
15g brown sugar (use less if you're making savoury pie, but still keep some)
2-3g salt

Eggwash:
1 egg
Bit of hot water

0. Scale the above. Mix sugar and salt with water until dissolved, and place in the fridge/freezer.
1. Sift flour into a large bowl
2. With a pastry blender, two knives, or your hands (bear in mind this will make the dough warmer), work the fat into the flour in a slicing motion. Work the fat in until most clumps are pea/pecan sized. Any smaller and you'll end up with a dense crust. You want the fat to be in big chunks.
3. Get the water out and pour 1/4 of it into the bowl. Using your hands or a spoon, incorporate the water. Add more water, and stir until just coming together and pulling from the sides of the bowl. You may not use all the water (but you generally will).
4. Dump the mess onto a floured work surface (use all-purpose/bread flour for the surface). Knead until in a circular motion until the dough comes together in a smooth ball. ~10 kneads. Make sure there is enough flour so the dough doesn't stick to the counter.
5. Split dough into smaller balls and flatten into disks. Wrap tightly with plastic wrap and refridgerate for at least an hour. Freeze portions you will use later; wrap with more plastic. (I also place things in cardboard boxes as it doesn't develop freezer burn this way)

When ready to use...
6. Dust a work surface with all-purpose flour. Unwrap a dough disk and sprinkle with flour. Also sprinkle your rolling pin/wine bottle with flour (wine bottles work great, don't judge..)
7. Roll out from the center and keep picking up and rotating the dough to ensure it isn't sticking. Use more flour if you need to. It should resemble a circle, and be bigger than the circumference of your pan. 
8. Roll out to probably 4mm or whatever you like. If you are using a more watery filling, thicker.
9. Fold the circle in half, and in half again. Place in the pie plate and unfold. Whack the pie plate on the counter to set the dough into the tin or just do it carefully. Trim the excess with a sharp knife in a downward motion around the tin.
10. Fill dat pie. For apple pie, spread some fruit jam on the bottom for extra awesomeness. Optional: eggwash the bottom portion for a seal.
11. Eggwash the rim
12. Roll the other disk of dough. Before folding, cut shapes out from the center or do whatever. There should be a few holes for steam to escape.
13. Fold and place onto the pie.
14. With a light hand, pat the pie crust into the filling on the outer rim. Seal the top and bottom crusts together via the eggwash.
15. Trim the excess
16. Eggwash** the top crust
17. Bake until golden. For most crusts, 350 is good for most anything. If your filling is already cooked, do 425 for less time. You'll get a flakier crust this way as well, as the liquid within the crust will cause more space between layers via steam.

Crimp the crust (prior to baking): lift up the sealed rim with your index finger, with your other hand, pinch together the lifted dough. Recommended not to do this with scary witch nails: you'll cut the dough.

* Lard/shortening can be chilled, but due to high melting point it doesn't really matter. Butter must be ice cold when slicing into the flour.

** Eggwash: beat egg with 1 tsp~ hot water with a fork. Brush eggwash lightly on with a pastry brush.