Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups all purpose flour (divided)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups unsalted butter ((2 1/2 sticks of butter) cut into 2 tablespoon increments for a total of 10 pieces)
- 6 tablespoon ice water
Instruction
- In the bowl of a food processor combine 1 2/3 cups of flour, granulated sugar, and kosher salt. Pulse 2-3 times to combine.
- Spread the butter chunks evenly over the surface. Pulse until the dough begins to collect in clumps, about 25 short pulses.
- Use a spoon or spatula to spread the mixture in an even layer along the bottom of the food processor. Sprinkle the remaining flour over the mixture and pulse 5-7 times or until the dough is just broken up. Transfer the dough to a large bowl.
- Sprinkle the water over the dough. Using a rubber spatula, press and fold the dough until it comes together and forms a ball.
- Once the dough comes together, divide the dough in half. (Each dough half should weigh about 357 grams). Shape each half into a disk, about 6 inches in diameter. Wrap each disk in plastic wrap and refrigerate for at least 2 hours before rolling it out and baking it.
- When ready to bake, roll the dough out on a floured surface. Using a rolling pin, roll the dough a few inches bigger than your pie plate. Transfer the dough to the pie plate and fit gently into the bottom and sides of the plate. Use kitchen shears or a knife to trim dough to a 1" overhang; fold under and seal to form a rim.
- Flute the edges of the rim. Use the tines of a fork to pierce the bottom and sides of the pie crust.
- Place the pie crust in the fridge to chill for 30 minutes and then in the freezer until firm, about 15-20 minutes. This will prevent the pie crust from shrinking during baking.
- Bake as desired. *see notes
