Ingredients
- 1 lb flour (approx. 4 cups)
- 8 oz unsalted butter (2 sticks)
- 1/8 tsp salt (if you use salted butter, omit the salt)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or less sugar)
Instructions
- Place all ingredients into food processor and pulse a few times.
- Add a little ice water, a few more pulses and it is ready to roll (literally)!
- Your pastry should sort of come together, but still be somewhat crumbly when ready. Don’t add too much water, though, as it will make the crust tough. Shape into a ball, cover with cling wrap and refrigerate for at least half an hour.
- Use as desired, baking according to pie recipe directions.
Notes
To make a richer crust, add an egg with a little cold water instead of the water on it’s own. Beat the egg with a couple of tablespoonfuls of water and add it to the dry ingredients. Continue to make as the rest of the recipe, adding cold water as needed and then rolling out, etc.