Butter Pie Crust
Use your food processor to make the best pie dough ever!
The secret is to keep the butter cold and the dough chilled.
2 sticks unsalted butter, cold (½ pound)
2¼ cups pastry flour, divided (or white all purpose flour)
1 tsp. salt
¼ cup ice water (approx.)
Use a food processor fitted with a metal blade. Add one cup of the flour, evenly
distributing the flour over the bottom of the processor bowl. Sprinkle the salt
over. Cut each stick of butter into 8 or 10 pieces and place them in the
processor. Sprinkle the remaining flour over the butter.
Use the pulse button to mix the dough for about 20 seconds, or until the mixture
resembles coarse meal. Scrape down sides of bowl.
Pour ice water through the top chute opening while pulsing the dough. You will
need about ¼ cup, or more, of ice water. Pulse until dough just leaves the side
of the bowl, about 10-20 seconds. Remove to floured board and knead just to
combine. Divide dough in half. Flatten to disks, cover in plastic wrap and place
in refrigerator until ready to use.
It is easy to roll pastry if you keep it cold and keep the board floured. Roll
from the center, out toward the edge until the dough reaches the desired size.
Dough can be prepared up to 24 hours in advance, and kept refrigerated.
This recipe will make two 9-inch pie crusts.
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