All Butter Flaky Pie Crust
Ditch the store bought pie crusts and learn how easy it is to whip up a tender flakey pie crust in just a few minutes using a food processor.
Equipment
- Food processor
- Rolling Pin
- 9 inch pie pan
Ingredients
- 1¼ cups all purpose flour
- ½ tsp Kosher salt
- 1 stick salted butter, chilled
- ¼ cup ice water
Instructions
- Place flour and salt in the bowl of a food processor and pulse briefly to combine.
- Cut chilled stick of butter into ½ inch pieces and place them in the bowl of the food processor with the flour and salt.
- Pulse until the largest pieces of butter are about the size of peas.
- Drizzle water on top and pulse until the dough comes together into a ball and pulls away from the sides of the bowl.
- Remove the dough and shape into a disc.
- Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Lightly dust your work surface with flour and roll out dough with a rolling pin into a 12 inch circle.
- Wrap crust onto rolling pin and transfer it into the pie pan and gently work the dough into the corners of the pan and up the sides.
- Use kitchen shears or a sharp knife to trim off excess dough and fold the edge of the dough under to form a rim. Crimp edges of the dough together.
- Refrigerate the pie crust for 1 hour then fill and bake according to the pie or quiche recipe you are using.