this recipe will make 1 10-inch pie with a crust top, or 2 10-inch topless pies or tarts. If you are making a tart or just a pie bottom, cut all ingredients in half.
work with very cold butter! Cut the butter into 16 Tbsp. cubes and freeze, at least 15 minutes, the longer the better but not necessary.
Basic All Butter Crust for Pie using a Food Processor.. (if doing by hand work fast and do not overwork)
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes (16 tbsp)
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes (16 tbsp)
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter.
Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
Remove dough from machine and divide on a lightly floured board.. bring the balls together with your hands and put into tight sarran wrap refrigerate at least 1 hour, and up to 2 days.
Remove one crust disk from the refrigerator. Let sit a few minutes in order to soften just enough to make rolling out a bit easier. Roll out with a floured rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. trim the dough to within 1/2 inch of the edge of the pie dish.
Add filling to the pie.
Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together using thumb and forefinger or press with a fork.
Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
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