Baking Steel

1 ea Pie
Prep time:
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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


  • 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


  1. 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.
  2. Add frozen butter and continue to pulse until it is the size of peas.
  3. Next add ice water a little at a time until mixture starts to form.
  4. About 15 seconds or pulses later, mixture is ready. Pour out mixture onto a lightly floured work surface and divide in two.
  5. Shape into hockey pucks and surround it with plastic wrap. Chill for a minimum of 30 minutes.