Ingredients
- 2 1/2 cups (325 g) AP flour
- 1 tsp salt
- 2 tbsp sugar
- 2 sticks (240 g) butter, cubed into 1/2" squares
- 3 to 4 tbsp ice cold water
Method
- In a food processor pulse together the flour, salt and sugar until combined. Add the butter and pulse until the mixture resembled coarse meal, about 10 pulses. Add 3 tbsp of the ice water and pulse 2 or 3 times.
- The dough should hold together when squeezed with your fingers, but not sticky. If crumbly, add 1 tsp of water and pulse twice after each addition up to a tbsp until dough holds together.
- Turn dough out onto a work surface and divide in half, press into round flat disk. Wrap each with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours.
Good to Know
This is Williams-Sonoma kitchen's recipe for pie crust.