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Pie Crust

note that this yields two 9” pie crusts; you can save one for later.


  • • 2 ½ cups all-purpose flour
    • 1 teaspoon sugar (or use salt if making a savory pie, such as a quiche)
    • 1 cup (2 full sticks) unsalted butter, chilled and cut into small pieces
    • ¼ to ½ cup ice water (the colder the better!)
  • Directions: 

Place flour and salt or sugar in food processor bowl. Mix for 10 seconds using standard S-blade to sift.
Distribute butter evenly atop flour. Quickly pulse the food processor 14 or so times until butter is incorporated and you begin to see large pea-sized crumbs. Uneven pieces are fine, just watch that you don’t overprocess the dough because this will result in a less flaky, more dense pie crust. Slowly add ice water 1 ounce at a time as you continue to quickly pulse the food processor, 14 or so times. Stop the food processor and use your fingers to pinch the dough. It should look loose, yet easily clump together. If it easily clumps together, you’re done. If it's still too dry, add more water a little at a time until you achieve the desired consistency. You want it to remain clumpy, not a smooth consistency.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Here is a great video which shows how to roll out and crimp the edges of a crust: https://www.youtube.com/watch?v=YGcuVK7Snkk


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