Ingredients
Equipment
Instructions
Pie Crust
- In the bowl of a food processor, add the flour, salt, and sugar (if using). Pulse a few times to combine.
- Add the cold, cubed butter. Pulse in short bursts (8-10 times) until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Sprinkle 1/4 cup of ice water over the mixture. Pulse until the dough starts to come together in large clumps. Add more water, 1 tablespoon at a time, only if needed. Do not overmix.
- Turn the dough onto a clean surface, divide in half, and form each half into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- On a lightly floured surface, roll one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Proceed with your pie recipe's instructions for baking.
Notes
Keep Everything Cold: For the flakiest crust, ensure your butter and water are ice cold. You can even chill your food processor bowl.
Don't Overwork: Handle the dough as little as possible to prevent a tough crust. The visible pieces of butter are your friends!
Rest is Best: Don't skip the chilling time. This step is crucial for relaxing the gluten and ensuring a tender, flaky result.
Don't Overwork: Handle the dough as little as possible to prevent a tough crust. The visible pieces of butter are your friends!
Rest is Best: Don't skip the chilling time. This step is crucial for relaxing the gluten and ensuring a tender, flaky result.
