My Favorite Pie Crust
My Favorite Pie Crust is the newest in a long list of die doughs that I adore. It’s hard to stick to just one, so I just keep offering new ones. This one is perfect for a bottom crust as well as lattice & adornments for the top layer.
It comes together easily in the food processor and rolls out beautifully!
Mix together the flour, sugar and salt in the bowl of a food processor. Pulse in the butter until it’s crumbly.
Add ice water, one tablespoon at a time, until the dough comes together.
Divide the dough into two pieces, cover with plastic wrap and refrigerate for at least two hours. You can also leave it in the refrigerator for up to 3 days or freeze for 2 months. At this point, follow the pie directions for rolling out.
For more pie crust recipes, check out Buttermilk Pie Dough or Perfect Pie Pastry.
Share Your Thoughts...
My Favorite Pie Crust
Makes: 2 (9-inch) pie crusts
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients
- 3 & 1/3 cups (417 grams) all-purpose flour
- 2 tbsp (24 grams) granulated sugar
- 2 tsp (12 grams) kosher salt
- 1 cup (230 grams) cold unsalted butter, cubed
- 7 to 10 tbsp ice water
Instructions
In the work bowl of a food processor, place flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.
Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Bake from Scratch
Leave a Review