Ingredients
Equipment
Method
- In a food processor, add the flour, salt, and optional sugar. Pulse 2-3 times to combine.
- Add the cold, cubed butter. Pulse in 1-second bursts for 8-10 times, until the butter is the size of small peas.
- Sprinkle 3 tablespoons of ice water over the mixture. Pulse until the dough just begins to clump together. If needed, add more water, 1 teaspoon at a time.
- Turn the dough onto a clean surface, gather into a ball (do not knead), and flatten into a 1-inch disc. Wrap tightly in plastic and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the overhang to 1 inch, fold under, and crimp the edges.
- Use the crust as your favorite pie recipe directs. For pies with wet fillings, blind bake at 400°F (200°C) for 15-20 minutes.
Notes
The dough must chill for at least 1 hour but can be refrigerated for up to 2 days or frozen for up to 3 months.
Keeping all your ingredients, especially the butter and water, as cold as possible is the key to a flaky crust.
Keeping all your ingredients, especially the butter and water, as cold as possible is the key to a flaky crust.