"Pie Crust (Improved)"

By RoketJSquerl

Ingredients

• 1 cup butter (2 sticks), cubed and chilled
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 8 to 10 tablespoons ice water

Details

Servings 2
Adapted from sugarandspice-celeste.blogspot.com

Preparation

Step 1

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.

Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate until ready to use.

Yield: 2 (9-inch) pie crusts