Pie Shell, Butter
Yield: two 9" crusts (or one bottom and one top shell)
You will need a food processor.
2.5 |
c |
all-purpose flour (run the blade a few times) |
1 |
t |
salt |
1 |
c |
unsalted butter (=2 sticks or 8 oz) frozen and cut into pieces |
1 |
t |
sugar |
until the dough forms a ball (about 20-30 seconds)
If the dough is too dry add two more tablespoons of ice water.
Updated with 2011's better recipe.