Pie Crust

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Pie Crust

Yield: 8

Author: New York Times

Prep time: 15 MinTotal time: 15 Min

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Ingredients

• 1 ¼ cups all-purpose flour (150 grams)
• ¼ teaspoon fine sea salt
• 10 tablespoons unsalted butter, cold and cut into cubes
• 2 to 4 tablespoons ice water, as needed

Instructions

1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.