Okay, now for a real confession. I never refrigerate my pie dough. Never. There, I said it! I just find it so easy to work with, much easier than a cold hard lump of dough. I know, I know, it flies against conventional wisdom, but it works for me. I invite you to try my pie crust, the simplicity of it all, and let me know what you think!
Oh yea, one more thing. Those pie weights...I didn't have any. I threw away the jar of dried beans I had used for the purpose; they had served their time. And I forgot to get some more, ughhhh! I needed something now! And there it was, a beautiful jar of popcorn...carry on...
Yields 1 deep dish shell
Oven set at 400, then 350 degrees
Total bake time is 30 minutes
1 1/3 cups all purpose flour
1/2 tsp salt
1 stick (1/2 cup) of unsalted butter, cold
3 Tb whole milk
2 Tb plain yogurt or sour cream
Measure the flour and salt into a medium size work bowl, stirring to combine. Cut the stick of butter into the flour and using your hands, a pastry cutter or your food processor, work in the butter until it looks similar to the image above, pea size flakes of butter in a crumbly flour mix. (I used my hands here) In a separate small bowl, mix the yogurt and milk together. Pout it over the flour mix and gently work it all into a ball that shows a beautiful marbling of butter in the dough. Form it into a ball, then a disc ready to roll out.
Now if you are the type who needs to refrigerate your dough, go ahead. I'm moving on and going for the floured rolling board. So when you're ready, roll out the dough into a size appropriate for your pie plate. Place in plate and crimp the edges into your most impressive design. Place the raw crust in your freezer for 15 minutes. While your oven pre-heats to 400 degrees, get your pie weights (small ball bearings from the hardware store, dried beans from the grocery store, expensive pie weights from the over priced culinary specialty store, or popcorn from your cupboard...take your pick!) and parchment paper.
When the oven is ready, line the very cold raw pie crust with parchment paper and fill with weights. Bake for 10 minutes, rotate pan and bake for another 10 minutes. Lower oven to 350 degrees and remove pie shell from oven; remove the weights. Prick bottom of shell with a fork and return to 350 degree oven for another 10 minutes or until golden. Cool completely.