All-Butter Pie Crust
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Yield: One 9-inch single pie crustPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/4 cups | all-purpose flour |
| 1/4 teaspoon | fine sea salt |
| 10 tablespoons | unsalted butter, cold and cut into cubes |
| 2 to 4 | tablespoons ice water, as needed |
Directions:
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Source: cooking.nytimes.com
Photo source: landolakes.com
