Perfect Pie Crust
A recipe for Perfect Pie Crust from the cookbook, Baking Class! This pie dough comes together quickly and easily with a food processor to create a light and flaky crust.
Servings 2 Pie Crusts
Ingredients
- 3 cups (375 grams) flour
- 2 tablespoons (25 grams) sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks, 226 grams) cold butter cut into small pieces
- 8-10 tablespoons (120-150 milliliters) ice water
Instructions
- Place the flour, sugar, and salt in the bowl of a food processor. Pulse once or twice to mix it up.
- Add the butter, and mix in short pulses until it looks sandy.
- Sprinkle with the ice water and process in pulses until the dough starts to come together. It should still be slightly crumbly.
- Divide the dough in half, and place on sheets of plastic wrap. Pat each half into a ball, gathering up all the crumbs.
- Flatten each ball into a thick disk. Wrap the disks in plastic. Refrigerate for at least 20 minutes (or up to 2 days).
- Before using the dough, let it soften slightly at room temperature. Roll it out between two pieces of plastic wrap, following the directions for the recipe you are using it for.