2 ½ cups all-purpose (plain) flour
1 t. fine-grained sea salt
1 T. sugar
2 sticks (1/2 pound) butter, cut into 1 T. pieces
About ¾ cup cold water

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area

Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 2-3 pulses – it is important not to over-process, as the dough will get tough.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together.

Gather up the dough and form into a ball. Split into 2 pieces and wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make a pie, toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place it into a pie dish, make sure it is smooth on the bottom and up the sides. Crimp the edges with your fingers.

Continue with your favorite recipe. This makes 2 pie crusts.

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