Basic Piecrust

By Jahel

Ingredients

• 2-1/2 c flour
• 1 T sugar
• 1 t kosher salt
• 1 c unsalted butter, chilled and cut into 1/2" pieces
• 1/4-1/2 c ice water

Details

Servings 1
Preparation time 10mins
Cooking time 130mins

Preparation

Step 1

Combine flour, sugar, and salt in a food processor and pulse to combine. Add butter and pulse until most of the butter is the size of peas, about 20 times. Drizzle in 2 tablespoons ice water and pulse to combine. Continue, adding 1 or 2 tablespoons ice water at a time, until dough just comes together when squeezed in the palm of your hand ( it should be pretty sandy).
Dump dough out onto the counter and divide into two piles. Transfer one pile to a large sheet of plastic wrap. Use the plastic wrap to gather together, using your knuckles to help press dough into a disk. Wrap tightly with plastic and repeat with remaining pile. Refrigerate for
at least two hours or up to three days (or freeze for up to one month).
Roll out 1 disk of piecrust on a lightly floured work surface to about 14" in diameter. Place in a 9" pie plate; trim dough to a 1" overhang. Fill crust with filling. Roll out remaining disk to about 12" in diameter and lay over mixture. Fold top edge; crimp edge as desired. Cut a few vents in the top and brush with a beaten egg.