Instructions

Step 1

Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.

Recipes

Buttery Pie Dough

Name: Buttery Pie Dough
Cook time: PT0D1H10M
Total time: PT0D1H10M
Yield: makes enough for 2 pie crusts
Ingredients: 3 cups flour; 2 tsp. kosher salt; 14 tbsp. unsalted butter, cubed and chilled; 1 ⁄ 2 cup ice-cold water

Serves
makes enough for 2 pie crusts
Time
1 hour 10 minutes

JAMES ROPER

This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.

Ingredients

3 cups flour
2 tsp. kosher salt
14 tbsp. unsalted butter, cubed and chilled
¹⁄₂ cup ice-cold water

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Instructions

Step 1

Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.