The Pie Crust
I'm all about keeping it simple in the kitchen, and sometimes I find technology to be helpful. This can be done by hand, or in this case, I'm going to use a food processor. A few pulses with this instrument and our dough is ready to chill. This pie crust recipe is adapted from Alexandra Stafford at alexandracooks.com.
- 2 1/2 cups all purpose flour (320 Grams)
- 2 tablespoons sugar (28 Grams)
- 1/2 teaspoons fine salt (2.5 Grams)
- 8 oz. butter unsalted (227 Grams)
- 1/2 cup ice water (114 Grams)
- 1 egg
- Get all your ingredients measured and place in the freezer for 30 minutes. Using your food processor, combine flour, salt and sugar, then pulse for 10 seconds.
- Add frozen butter and continue to pulse until it is the size of peas.
- Next add ice water a little at a time until mixture starts to form.
- About 15 seconds or pulses later, mixture is ready. Pour out mixture onto a lightly floured work surface and divide in two.
- Shape into hockey pucks and surround it with plastic wrap. Chill for a minimum of 30 minutes.
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