Description
I know a lot of people buy prepackaged pie crusts for the sake of convenience, but I’m here to show you how easy it is to make your own less expensive and much better tasting crust from scratch—and in less time than it takes to drive to the grocery store. Plus, you can make it way ahead of time. I mean, talk about convenient!
Ingredients
- 2-½ cups All-purpose Flour
- 1 teaspoon Fine Salt
- 1 teaspoon Sugar
- 16 Tablespoons Cold Unsalted Butter, Cubed
- 6 Tablespoons Ice Cold Water (and Up To 2 Additional Tablespoons)
Preparation
In the bowl of a food processor fitted with the metal chopping blade, place flour, salt, and sugar; pulse several times to combine. Add cold cubed butter and pulse processor on and off until butter pieces are the size of peas.
Turn the machine on and drizzle ice water slowly until small clumps of dough start to stick together. You’ll know you’ve added enough water when the moistened clumps hold together in the palm of your hand when squeezed.
Transfer to plastic wrap or resealable storage bag and press into a round disk shape (two if making the double crust recipe). Chill for at least 1 hour or up to 3 days before rolling. Dough can also be frozen for up to a month.
