Butter Pie Crust

STEP 1

Place flour, sugar and salt into bowl of food processor. Pulse twice.

STEP 2

Add cubed butter to food processor bowl; pulse 8-10 times or until butter is broken into pea-sized pieces and coated in flour.

STEP 3

Drizzle in ice water a few tablespoons at a time, while pulsing dough, just until dough starts to come together. Check to see if a handful holds together easily without crumbling. If not, add a bit more water. It's okay if it looks crumbly—it's important not to add too much water.

STEP 4

Place two large sheets plastic wrap on work surface. Divide dough evenly between sheets. Use wrap to gather up any crumbs, pressing together to form dough into 1-inch disk.

STEP 5

Refrigerate at least 30 minutes before using in your favorite pie recipe. May be kept refrigerated at least 5 days or frozen up to 3 months.

STEP 6

1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

Tip: Trimming and Fluting