Basic Butter Pie Crust


2 cups unbleached flour + 3/4 cup for rolling out dough

1 Teaspoon Salt

1 Cup (2 Sticks) Cold Unsalted Butter

1/4 Cup Ice Water


Add flour and salt to the bowl of a food processor. Pulse for 5-10 seconds just to combine. With butter cut into small pieces, add those to the flour. Pulse about 4 times for 5 seconds each time, until the mixture is the texture of small peas. Add 1/4 cup ice water slowly into the bowl through the feeder tube. (I always use 1/4 cup because I’ve determined it turns out perfectly, but the amount you need may be slightly less.) Turn the food processor on for about 20 seconds, or until the dough sticks together and gathers in large pieces. Gather the dough together into one large chunk and divide it into 2 equal balls. On a hard, flat surface, place each ball of dough onto a piece of plastic wrap and flatten them into round discs. Wrap them up and refrigerate for at least an hour before rolling out.

For instructions on rolling out the dough, see step-by-step images at Portland Peeps