Pie Crust
This makes 2 parts (two bottoms, two tops, or one top and one bottom)
- 1 stick frozen butter
- 1 teaspoon salt (if using unsalted butter)
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
Chop the frozen butter into small 1/2" squares or so and add to the food processor
Pulse 6-8 times until butter is pea sized
Add 1tbsp ice water and pulse
Stop when the mixture stays together when pinched between two fingers
- Note 5 tbsp is too much and causes the dough to clump and stick in the food processor
Knead the mixture for a couple of minutes to disperse the butter evenly. It changes texture from loose flour to something a bi tmore solid. Form it into a disc
Put the disc in a sandwich bag in the fridge for 1 hour to 2 days.
The recipe says to let the disc thaw at room temp for 5-10 min but I let it go 30 before rolling
Notes: I don't know how good this crust is compared to others
Original source: http://www.elise.com/recipes/archives/001127perfect_pie_crust.php
