Step 1
In a large bowl, whisk together all-purpose flour, the Redpath® Organic Granulated Sugar, and salt until thoroughly blended. Place the bowl into the freezer to chill.
Step 2
Cut cold butter into ½-inch cubes. Place back into the fridge until needed.
Step 3
In a measuring cup, measure out about ½ to ⅔ cup (125 ml to 167 ml) cold water and add ice until the water reaches the ¾ cup (188 ml) mark.
Step 4
Remove bowl of dry ingredients from the freezer and sprinkle the cold, cubed butter into the dry ingredients. With your hands, quickly toss butter in the mixture until butter is coated with flour.
Step 5
Using a pastry blender, quickly cut the butter into the flour until mixture resembles breadcrumbs with pea-sized pieces of butter scattered throughout; do not overmix.
Step 6
With a tablespoon, sprinkle the dough with 6 tablespoons (½ cup / 125 ml) of the ice water. With a fork or rubber spatula, fold the dough onto itself.
Step 7
When the dough looks as though larger clumps are forming, grab a small amount and gently squeeze the dough. If the dough holds together, then there is enough water and the pie dough is ready to be formed into a disc. If not, add another tablespoon or so of the ice water until it clumps together without crumbling.
Step 8
Divide dough in half. Flatten each half into a round disc, wrap both discs tightly with plastic wrap, and place in the fridge to chill; at least 1 hour.
*Use organic produce and products wherever possible. They can be found in the organic aisle of any major grocery store or in health food stores.
*If desired, you can use a food processor with a metal blade to process the dry ingredients with the butter. However, when adding the ice water, pour the contents into a bowl and mix water in by hand as stated in the directions.
*If pie dough is getting warm as you roll and/or the butter is melting, place the partially rolled dough onto a parchment-lined baking sheet and place in the freezer for about 5 minutes to chill or 10 minutes in the fridge. Remove from the freezer and continue until the dough is rolled out to about ⅛-inch thickness.
*Well-wrapped dough can be frozen for 2 to 3 months. Thaw in the refrigerator before rolling and baking.
