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  • This recipe makes two 9-inch (22½ cm) crusts

INGREDIENTS

  • 2½ cups all-purpose flour (D: type 550; F: type 55)
  • 1 teaspoon salt
  • 1 cup ( = 2 sticks) unsalted butter, well chilled, cut into small pieces
  • 1 teaspoon fine crystal sugar
  • ½ cup ice water

EQUIPMENT & SUPPLIES

  • Large bowl
  • Food processor

PREPARATION / DIRECTIONS

  • Combine flour, salt, and sugar in the bowl of a food processor
  • Pulse the food processor to combine
  • Add all of the butter
  • Pulse in ¼ cup ice water
  • The mixture should hold its shape when pinched together and will not yet form a ball in the food processor
  • If necessary, add & pulse in another ¼ cup ice water
  • Divide the dough in half
  • Turn each half onto a large piece of plastic wrap
  • Pat the dough into flat disks and wrap tightly
  • Chill at least 1 hour, or overnight, before using

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©1998 M. Stewart