- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Of all the pie crust recipes we have tried, this makes the most consistent dough. It’s also a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
Ingredient:
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt
- 1 tablespoon sugar, optional
- 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons ice water, or more as needed
