Pie Crust, Butter
- 1 1/4 cups all-purpose flour (150 grams)
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water, as needed
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.
For the best results, use a high-fat, European-style unsalted butter like Plugra.