INGREDIENTS

METHOD

Yield: 1, 9″ pie crust

160 grams all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
130 grams (approximately 2 sticks) unsalted butter, see Tip below.
5-6 tablespoons iced water

TIPS

Grate the butter with a box cheese grater – use the widest holes. Pop in freezer for approximately 20 min.

Uncooked pastry dough will keep in the refrigerator for 2-3 days. It can also be frozen for a month or two, but be sure to wrap it in wax paper and then seal in a freezer bag.

STEP 1

Using a food processor:
Fit the bowl of your food processor with a steel blade;
Measure flour, salt, and sugar into the bowl.
Pulse a couple of times to aerate and blend together the dry ingredients.

STEP 2

Add butter to the bowl;
Pulse 4 to 5 times.

STEP 3

Measure out 5 tablespoons of the iced water in a small bowl, turn your food processor on, and then pour it in all at once.
Immediately begin to turn the machine off and on several times until the dough begins to mass together.

If this doesn’t happen rather quickly, dribble in the remaining tablespoon of iced water and continue to pulse the machine off and on.

If the dough still doesn’t begin to mass together, repeat one more time.

STEP 4

Gather the dough into a smooth, round ball. Wrap it in plastic wrap and allow it to rest in the refrigerator for 2 hours or in the freezer for 1 hour before rolling it out. Once the dough has rested, proceed to roll it out and use it with your favorite pie/tart recipe.