Pie Crust
HB-4389 · Hand-built original · American
A flaky all-butter pie dough that makes two crusts, chilled before rolling.
AmericanDessert1 hr 10 minServes 12232 kcalVegetarianEgg-freeLow-SodiumRenal
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter ((2 sticks) diced into 1/4" pieces)
- 7 Tbsp ice water* (or more as needed)
Method
- Pulse the flour, sugar and salt in a food processor to combine, or rub in by hand with a pastry blender.
- Add the cold diced butter and pulse until coarse crumbs form with some pea-sized pieces, keeping the mixture dry and powdery.
- Add the 7 tablespoons ice water and pulse just until moist clumps form. Add more water a teaspoon at a time only if a piece pressed between the fingers does not hold together.
- Gather the dough into a ball without overworking, divide in half and flatten each piece into a disk.
- Wrap and refrigerate for 1 hour before rolling and using.
Prep: 10 min · Total: 70 min
Nutrition (per serving, where published)
232 kcalCalories
2 gProtein
20 gCarbs
15 gFat
99 mgSodium
40 mgCholesterol
1 servingServing