Larger Pastry if Doing Lattice Work or Decorative Crust
2 ½cups all purpose flour (if using maple syrup you might need a bit more flour, adding 1 teaspoon at a time to be conservative)
½tsp sea salt
2 ½teaspoonmaple syrup (decrease water slightly or add a bit more flour if using maple syrup)
10tablespoonunsalted butter
1tablespoon+ 1 scant teaspoon olive oil
7 ½tablespooncold water(if using maple syrup, start with 5 tablespoon then go to 6 or 7 if needed.
For Egg Wash
1whole largeegg
2teaspoonwhole milk
Instructions
Method the Same for Single or Double Crust
In a large bowl cut the butter into the flour. Add remaining ingredients and mix together until just combined. I use a fork and my hands. You don't want to overmix. Form pastry into a flat round and let chill in the fridge to harden before rolling out (1-2 hours).
To roll out lightly flour your work surface. Cut in half for double crust pastry and roll 1 portion out at a time while the other sits in the fridge.
If your recipe calls for blind baking a crust, use a fork to poke holes all the way through the crust on the bottom and up the edge of the pastry.
Flute edge as desired once filling is added. Easiest way to seal is to pinch top and bottom edges together and gently fold edges moving bottom to top (like you're rolling the bottom pastry over the top toward the center). If you roll the opposite direction you can get leakage.
For a wash I recommend using 1 whole egg + 2 teaspoon milk whisked together. lightly brush over pie crust if using double crust and bake according to recipe.