250g Plain flour
1/2 tsp Salt
110g Unsalted butter
A 23cm pie dish.
Put the flour, salt and butter in an electric mixer and beat on slow speed until you get a sandy consistency and everything is combined. Add 1 tablespoon of water and beat until well mixed. Add a second tablespoon of water and beat to a smooth, even dough. If the dough is a little dry you can add an additional spoon of water, but be careful not to add too much. (I added a third tablespoon of water as the dough still seemed a little dry to me. I could have added a fourth, but for my first attempt I always stick strictly to the recipe).
Wrap the dough in clingfilm and leave to rest for 1 hour.
To blind bake (for a pie that will not need baking again): Bake the pie crust in the preheated oven for 15-20mins, or until the edges are golden brown and partially cooked. Remove the greaseproof paper (and baking beans if using) and bake for a further 15-20mins. Take care not to overcook.
To partially blind bake (for a pie that will need baking again): Bake the pie crust in the preheated oven for approx. 10mins. Remove the greaseproof paper and baking beans and bake for a further 10mins. The dough should still be pale and slightly raw in the centre. (Add pie filling and bake as recipe specifies).