Perfect Every Time Basic Pie Crust Recipe
Equipment
- food processor
Materials
- 2.5 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 1 cup butter unsalted - cold - right out of the fridge, and cut into 1/2 inch pieces
- ¼ cup COLD water You may not use all of the water
Instructions
- Pour the flour into the food processor.
- Add the salt and sugar
- Set the food processor to pulse so the salt is distributed throughout the flour.
- Add the cut-up pieces of butter and pulse until the mixture forms small pea-sized balls of butter, or if you use a blender, Mix until it forms small balls.
- Add the cold water one tablespoon at a time and pulse again with a food processor until the dough is chunky and looks like balls of dough. You may only use 2 tbsp. up to 1/4 cup. As soon as you see it looking chunky, then check it to see if it will come together
- Some of your butter might still be in pieces—that's exactly what you want to see.
- Form a large ball with the pie dough
- Wrap the pie crust with plastic wrap.
- Pop the pie crust dough in the fridge to chill the pie dough for about 4 hours—one hour at the very least.
- When you are ready to use it - let it thaw, cut it in half and roll each half between two sheets of wax paper.
Notes
nutrition facts are only an estimate