Yecora Rojo Pie Crust

Ingredients:

• 2 1/2 Cup flour (use 50/50 Yecora Rojo Flour & All Purpose--or go all in with Yecora Rojo!)
• 1 1/2 tsp. granulated sugar 
• 1 tsp. salt
• 1 Cup butter (cold, and cubed)
• 1/2 Cup ice water (may add more, as needed)

Directions:

1. Combine dry ingredients.
2. Cut in the cold butter with a pastry cutter or food processor until the mixture is crumbly.
3. Add ice water, 1 tablespoon at a time, until the dough just begins to hold together. It should feel thick and moist, not overly wet (you'll use about 1/2 cup total).
4. Shape the dough into a ball, then flatten into a disc.
5. Wrap in plastic wrap and chill for 2 hours before rolling out.
6. Roll out and bake at 375°F for 15–20 minutes before filling. 
   1. Par-baking recommended. Line the pie crust with parchment paper and fill with dry beans/chickpeas. Bake for 10 minutes. Remove from oven and carefully remove parchment paper and beans. Use a fork to make small holes throughout the pie crust before returning to oven for another 7-10 minutes. 
   2. Add filling to the pie and then bake as usual. Use a pie shield or aluminum foil to cover the pie crust after 25 minutes of baking.