Making this dough in a food processor is quick and simple, and turns out every time I make it.
Author: Constance Smith | Cosmopolitan Cornbread
Serves: Dough for 2 standard pie crusts, or one double crust pie
- 2¼ c all purpose flour
- 1 tsp salt
- 1 c (2 sticks) very cold butter, cut into small pieces
- 7-9 teaspoons ice cold water
- Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.
- Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.
For a pie that calls for a baked pie crust, use one dough disk, roll it out and form the crust in the pie plate. Poke the crust all over with a fork. Chill while you preheat your oven to 475 degrees. Bake for 8-10 minutes or until lightly golden. Cool and use as needed.