ALL-BUTTER PIE PASTRY

By jarren

Ingredients

• 2 1/2 cups flour
• 1/4 tsp salt
• 3/4 cup unsalted butter
• 2 egg yolks
• 1/3 to 1/2 cup ice water

Details

Servings 2

Preparation

Step 1

In food processor, pulse flour with salt; pulse in butter until mixture is coarse crumbs with some bigger chunks. Pulse in yolks until just mixed. Pulse in just enough ice water so dough holds together when pressed. Or, in bowl, whisk together flour and salt; cut in butter with pastry cutter, then stir in yolks and ice water. Transfer pastry to work surface; gently pat together. Divide into 2 thick discs, 1 slightly larger than the other. Wrap in plastic and refrigerate for 30 minutes or for up to 2 days.

Roll out larger pastry disc to fit 9 or 10" pie plate with 1" overhang. Trim edge. Fill with mixture. Top with remaining pastry. Crimp and flute pastry edge; cut vent holes. Bake as directed.