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Ingredients
- 5 1/2 c. Unbleached white flour
- 1/2 tsp Salt
- 2 Tbsp. Sugar, (optional)
- 1/2 c. Chilled butter
- 3 Tbsp. Ice water, (up to 4)
Directions
- To make by hand, combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or possibly your fingers till the mix resembles coarse meal.
- Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to create a ball which holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or possibly four times till all of the water is incorporated into the dough and it clings together.
- On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough into the pan. Fold the edges under and crimp with your fingers or possibly a fork.
- To make in a food processor, cut the butter into 1inch pcs and place them in the bowl of the food processor. Add in the flour, salt, and sugar. Process till all of the ingredients are incorporated.
- With the processor on, add in the water a Tbsp. at a time till the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist sufficient to hold together.
- When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.
- Yield: one 10 inch single pie crust (for a twocrust pie, double the quantities)
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