Pie Crust, Butter

Pie Crust, Butter
Pie Crust, Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. Tip For the best results, use a high-fat, European-style unsalted butter like Plugra.

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