Laura Weathers’ 60-second Pie Crust Recipe

By ldelmas

Ingredients

• 2 1/2 cups all-purpose flour
• Fine sea salt
• 1/2 tsp. baking powder
• 1/2 lb. (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
• 1/3 About 1/3 cup ice-cold water

Preparation

Step 1

Put the flour and baking powder in a food processor bowl and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms pea-size nuggets. Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water. Form the dough into 2 balls, flatten, and wrap in plastic wrap. Refrigerate until ready to use.

Notes:

This recipe is for a double crust. If you only need one crust, roll out both crusts, roll one up in freezer paper, and double wrap the extra crust in foil to freeze for later use.
Do not cut the butter pieces too small. This is what makes the crust flake when it is rolled out.
Make sure everything is ice cold — I even freeze my flour and chill the work blade!
This recipe can also be made in a KitchenAid stand mixer, although a food processor better cuts the fat into the flour. However, you will have successful results with the stand mixer if you follow the directions given above using the flat beater attachment. Remember — everything ice cold and do not over mix. Check your stand mixer owner’s manual for additional hints pertaining to pastry dough.