Pie Crust

• 1 2/3 cups C4C* flour (170 g)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup butter, cubed and cold
• 1/3+1/2 cup C4C flour (74 g)
• 2 egg yolks
• 3 tablespoons cold water

1. Place all dry ingredients (except the 1/3+1/2 c flour) into a food processor and pulse to evenly distribute.
2. Add the cold, cubed butter to the flour mixture.
3. Pulse until the mixture is combined, then add remaining flour and pule 5-6 times.
4. Place mixture into a large bowl and set aside.
5. Combine the egg yolks and water.
6. Create a well in the flour mixture (in bowl), gradually whisking the egg mixture in with
a fork.
7. Mix the dough until it forms a ball.
8. Allow dough to rest in refrigerator for 10 minutes. Cut the dough in half. Using extra
C4C for dusting a flat surface, roll out one portion and drape to fit the contours of a
pie dish. NOTE: Recipe yields 2 pie crusts. Use remaining portion for an
addtional pie or drape over a filled pie plate and decorate. Fill with your favorite pie
filling, sweet or savory.
9. Bake in a preheated oven at 350˚F for 10 minutes or until golden brown. NOTE: Recipe
can be made ahead of time and stored in the freezer.

YIELDS 2 PIE CRUSTS
*C4C stands for Cup4Cup, sold by Williams-Sonoma

total carbs: 290