Pie Crust

By francesn

Ingredients

• 2 1/2 cups (350 grams) all-purpose flour
• 1 teaspoon salt
• 2 tablespoon (30 grams) granulated white sugar
• 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
• 1/4 to 1/2 cup (60 - 120 ml) ice water

Details

Adapted from joyofbaking.com

Preparation

Step 1

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, f After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it o Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.
Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.