1/2 cup unsalted butter (very cold); cut into eight slices
4 Tbsp ice-cold water
Instructions
I use a food processor to make this pie crust. Beaters or a pastry cutter will also work.
Place flour, sugar and salt in a food processor; pulse a few times, just to combine. Add the butter; pulse several times until the flour and butter begin to combine. Stop when the mixture has the texture of cornmeal. Add the water, 1 tablespoon at a time, and pulsing between each spoonful, until the dough is must moist enough to hold together in a ball, but still looks like cornmeal.
Spread a large piece of plastic wrap on the counter. Gently dump the dough onto the plastic wrap. Pull together the plastic wrap and mold it around the dough so the dough forms a ball inside the wrap. Place in the refrigerator for 30 minutes.
When you are ready to roll out the crust, remove the dough from the refrigerator, unwrap and let sit at room temp for about 5 minutes. If you are making a filling that needs to be cooked (such as pecan or apple), pour the filling into the unbaked pie crust. If the filling doesn't require cooking in the oven (such as key lime), prick the bottom and sides of the pie crust with a fork to prevent bubbles from forming in the crust as it bakes. Bake the pricked crust at 425 for 12-15 minutes. If using an ovenproof glass plate, cut the time to 9-12 minutes. Cool thoroughly, at least 30 minutes, before adding a cold filling.
Originally Submitted
3/20/2008
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