Bran Pie Crust Shells

Instructions

1. In a large mixing bowl, combine the all-purpose flour, wheat bran, salt, and sugar. Mix well to ensure even distribution of the ingredients.

2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Slowly drizzle in the ice water, a little at a time, while gently tossing the mixture with a fork. Stop adding water once the dough begins to come together but is not overly wet.

4. Turn the dough out onto a clean, floured surface. Gently knead the dough a few times to bring it together into a ball. Be careful not to overwork the dough, as this can result in a tough crust.

5. Divide the dough in half and shape each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and chill, which will make it easier to roll out.

6. Preheat your oven to 375°F (190°C). Remove one of the dough disks from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

7. On a floured surface, roll out the dough into a circle about 1/8 inch thick. Carefully transfer the dough to a pie dish, gently pressing it into the bottom and sides.

8. Trim any excess dough hanging over the edges of the pie dish and use a fork to create a decorative edge on the crust.

9. Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking.

10. Bake the pie crust shell in the preheated oven for about 15-20 minutes or until lightly golden brown. Check halfway through and use pie weights or dried beans to prevent the crust from puffing up.

11. Remove the crust from the oven and let it cool completely before filling with your favorite pie recipe.