The Perfect Pie Crust


– 2 ½ Cups of all Purpose Flour 
– 1 tbsp of sugar
– 1 tsp of salt
– 2 sticks of unsalted frozen butter (8oz)
– 5 to 6 tbs of cold water (ice water)

How to make:

Cut the butter into 1/2 inch cubes and freeze it for about one hour.

Using a food processor, add the flour, the sugar, salt and frozen butter and pulse short pulses for about 6 to 8 pulses

While the machine is running, add a table spoon of ice water one at a time until the mixture just begins to clump together

Keep the processor running until it forms into a ball.

Cut the dough in half and wrap it with cling wrap.

Place the dough in the fridge for about 1 hour before flattening.

P.S. This will make a 10 inches on the bottom and 10 inches on the top crust.

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4 Responses to The Perfect Pie Crust

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