Description
Flaky, all-butter pie crust. Perfect for savory and sweet dough and is excellent over store-bought pie crust.
Ingredients
Units
Scale
- 1 c. very cold butter, cubed
- 2 1/2 cups unbleached white flour
- 1/2 tsp. sea salt
- 2 tsp. sugar
- 1/2 c. ice water
Instructions
- Using a food processor with a blade, add the cubed butter, flour, salt and sugar.
- Jog until mixed.
- Add the cold water slowly, while pulsing the processor, just until you see the crumbs starting to come together, then stop. This should take all of the ice water, and you may need a bit more.
- Dump the mixture onto plastic wrap, and pull the crumbs together, using the plastic wrap. Gently make a ball. Do not over-work the dough by rolling etc.
- Divide the ball in half.
- Flatten each piece into a disc, and chill for 30 minutes.
- It’s ready to use for your favorite pie!
- See the video on how quickly crumbs come together in a food processor!
Notes
The most important thing in getting a flaky pie crust and not a tough, rubbery pie crust when adding the water, and bringing those buttery crumbs together in a mass is to mix as little as possible. Pulse the mixer or food processor for no more than 2-3 seconds at a time, until the dough is coming together just enough for you to squeeze it together the rest of the way with your fingers into a ball.
- Prep Time: 10 minutes
- Category: Dessert
- Method: American