Buttery Pie Dough

By mirelsonp

This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings. This recipe first appeared in Saveur Number 158 August/September 2013 Heartland issue with the story Big Pie Country.

Ingredients

• 3 cups flour
• 2 tsp. kosher salt
• 14 tbsp. unsalted butter, cubed and chilled
• 1/2 cup ice-cold water

Preparation

Step 1

1. Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.