Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust (such as apple, cherry or blueberry), double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Ingredients
Instructions
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Nutrition
- Calories
- 1564
- Unsaturated Fat Content
- 38 grams
- Carbohydrate Content
- 115 grams
- Fat Content
- 117 grams
- Fiber Content
- 4 grams
- Protein Content
- 17 grams
- Saturated Fat Content
- 72 grams
- Sodium Content
- 602 milligrams
- Sugar Content
- 0 grams
- Trans Fat Content
- 0 grams
