1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4 in pieces
7 Tbsp ice water, (7 to 8 Tbsp)
Instructions
Place flour, sugar and salt into the bowl of a food
processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until
coarse crumbs form with some pea-sized pieces then
stop mixing. Mixture should remain dry and powdery.
Add 7 Tbsp ice water and pulse just until moist
clumps or small balls form. Press a piece of dough
between your finger tips and if the dough sticks
together, you have added enough water. If not, add
more water a teaspoon full at a time. Be careful
not to add too much water or the dough will be
sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather
dough together into a ball (it should not be
smooth and DO NOT knead the dough). Divide dough
in half and flatten to form 2 disks. Cover with
plastic wrap and refrigerate 1 hour before using
in recipes that call for pie crust.
Originally Submitted
9/22/2024
5 Out of 5 from
1 reviews
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