Pie crust made simpler with the help of a food processor!
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 2pie crusts
Calories 1406
Author Annalise
Ingredients
2 ½cupsall-purpose flour(300 grams)
1tablespoongranulated sugar(optional)
1teaspoonsalt
1cupunsalted butter, cold and cut into cubes (226 grams)
⅓cupice cold water(80 ml)
Instructions
Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and quick pulse 3-5 times until butter is broken up into pieces the size of large peas.
Slowly begin to add ⅓ water and then while still pouring, run the food processor until all the water has been added and mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. Some crumbs are okay.
Turn dough out onto a clean surface and form into 2 equal disks. Cover in plastic wrap and chill in the fridge for at least 1 hours and up to 5 days. Pie crust also freezes very well, up to 2 months.
Proceed with pie recipe as instructed.
Notes
NOTES
Makes two 9-inch pie crusts (for 2 single crust pies, or 1 double crust pie).