The Best All Bu+er Pie Crust

This recipe will give you the best crust for your pies, tarts or quiches, filled or blind-baked, sweet
or savory. Double the recipe for a double crust pie.

Ingredients for one 11-inch pan:

All-purpose flour 250 g
BuDer 125 g (cold but not frozen)
Neutral oil (Corn or Canola) 1 Tbsp
Egg yolk 1
Salt ¼ tsp
Ice cold water up to 50 mL

If the dough is for a sweet filling, add the following ingredients:

Sugar 1.5 Tbsp
Vanilla essence 1 tsp
Cinnamon ¼ tsp

If the dough is for a savory filling, add the following ingredients instead:
Salt ¼ tsp more
Garlic powder ¼ tsp
Cayenne pepper 1 pinch (if you want)

SiQ the flour and mix all dry ingredients with the flour.
Cut the buDer in small cubes.
On a clean work surface, incorporate the buDer to the flour mix using a dough cuDer or two
forks, trying to obtain a sandy texture with some small lumps of buDer sTll visible. Avoid to
work it too much so that the buDer does not melt.
When you have obtained the desired texture, add the egg yolk, the oil, and the vanilla essence
and try to make the dough come together. Drizzle the water on your finger a liDle at a Tme (you
do not have to use all the water) unTl there is enough water to be able to gather the mixture as
a dough that is workable but sTll firm. DO NOT OVERWORK THE DOUGH.
Gather the dough together and roll it in a ball, flaDen the ball to a 1-inch-thick disk and wrap it
in a film wrap.
Let it rest in the refrigerator for at least 2 hours but preferably 6 hours to overnight.
The dough will be quite hard, but aQer few turns with a rolling pin, it will become workable.
Use the dough as your tart, pie or quiche recipe direct. If you are not following a recipe, the
dough should be rolled to about a quarter of an inch thickness and cooked at about 350ºF.