Buttery Pie Crust
This recipe creates a buttery and flaky pie crust that serves as the perfect base for your favorite sweet or savory pie fillings. The crust comes together easily in a food processor, with just a few simple steps to achieve a tender and delicious result. With its light and delicate texture, this homemade pie crust will elevate any pie you make!
— Constant Cookbook
Ingredients
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1/4 kosher salt
- 1/2 (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Instructions
- Pulse flour, sugar, and salt in a food proces-sor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours. DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
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