Having a go-to pie crust is a sure-fire way to become a great home baker. A great pie shell is both crispy and flaky, and doesn’t shy away from a real-butter flavor. As for the way to get there? It’s all in the (very simple) technique. The food processor does the hard work of getting the butter into the right size pieces, and then all you’ve got to do is mush the dough into disks. Don’t forget to chill the dough! It’s the key to making sure the shell doesn’t shrink too much or lose its shape in the oven.
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, chilled and cut into ½-in. pieces
¼ to ½ cup ice water
Sat fat 7.16g
How to Make It
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 two tablespoons ice water and pulse to combine. Continue, adding one or two 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 dough together, using your knuckles to help press dough into a disk. Wrap tightly with plastic and repeat with remaining pile of dough. Refrigerate for at least two hours or up to three days (or freeze for up to one month).
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