Buttery Pie Crust Dough

Need a quick pie crust recipe that will work for for sweets or for dinner pies? Want something that isn’t full of preservatives? Here it is! This recipe can also be made with gluten free flours if they’re a 1:1 replacement for regular flour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

Step 2

Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.

Step 3

Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Step 4

Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.