Monday, September 8, 2008

Pie Crusts

(From Everyday Food, November 2004, pg. 58)

In a food processor, pulse 2 1/2 cups all purpose flour with 1 teaspoon each salt and sugar. Add 1 cup (two sticks) chilled unsalted butter, cut into small pieces.

Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 T. more ice water, 1 T. at a time.) Do NOT over mix!

Turn out onto a work surface; knead once or twice, until dough comes together. Divide into two discs, wrap with plastic wrap and chill in refrigerator. Can be frozen for up to three months.

Yield: 2 crusts (one bottom and one top OR two bottoms)

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