Some prefer the taste of butter in their pie pastry, as opposed to Crisco or shortening, which is used in a standard pie pastry. Nowadays I make this pie crust in my food processor, but a pastry blender or even a fork gets the job done!
Ingredients
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2-1/2 cups all-purpose flour
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1 teaspoon salt (scant)
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1 teaspoon sugar
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1 cup cold butter (2 sticks, cut into small pieces)
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1/3 to 1/2 cup ice water
Instructions
- Put the flour, salt and sugar in a food processor. Pulse a few times to mix.
- Add the butter pieces to flour mixture, and process about 10 seconds until mixture is consistency of coarse meal.
- With the food processor running, slowly add ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.
- (To hand-mix the dough, mix the flour, salt and sugar in a large bowl. Add the butter pieces, and cut in with a pastry blender until mixture is consistency of coarse meal. Then mix dough, sprinkling ice water until dough holds together.)
- Turn dough out and wrap securely in plastic wrap. Refrigerate for 1 hour before rolling out. Makes enough pastry for a 9-inch, double-crust pie. May be frozen for 3 months.
Notes
For this, this recipe makes enough for two pie crusts.
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