Pie Crust

By kristentirrell

Ingredients

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

Details

Servings 2
Adapted from fivehearthome.com

Preparation

Step 1

Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining.

Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.

Dump the mixture onto a work surface and push it together into a big lump using your hands. Quickly form the dough into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.

Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing.
Carefully transfer pie crust to the pie pan and continue with pie recipe as directed.