Pie Crust

Ingredients

• 310 g (2 1/2 cups) all-purpose flour

• 1 tablespoon granulated sugar

• A pinch of salt

• 1 cup unsalted butter, cubed and cold

• 1/2 cup ice water

Preparation

1. Place 310 g flour, 1 tablespoon granulated sugar, and a pinch of salt to the bowl of a food processor. Pulse 3 times to mix. Then add in 1 cup cubed and cold unsalted butter. Pulse until there are pea-sized pieces of butter (normally about 6 pulses).

2. Add in 2 tablespoons of ice water at a time and pulse after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough should not be overly wet (just a little sticky) and be careful to not add more water than you need to.

3. Poor dough onto a lightly floured work surface. Form a ball and then using a pastry knife cut it into equal halves. Form a disk with each half and wrap it tightly with plastic wrap.

4. Refrigerate for at least 3 hours and up to 5 days before using. You can freeze the dough as well to store it but make sure to slowly defrost it in the fridge when you want to use it.

5. Once you are ready to roll out your dough, lightly flour your clean work surface. Place a disk on the flour and gently roll it out to the size of your pie pan. Be careful not to over work your dough and to roll evenly.

6. Follow the recipe for your pie for how long to bake and at what cooking temperature.

Notes

• Yield: 2 pie crusts

• This pie crust is used in this pecan pie recipe.