Recipe courtesy of Gesine Bullock-Prado
All-Butter Easy Pie Dough
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- Level: Easy
- Total: 35 min (includes chilling time)
- Active: 15 min
- Yield: enough for one 9-inch double-crust pie
- Level: Easy
- Total: 35 min (includes chilling time)
- Active: 15 min
- Yield: enough for one 9-inch double-crust pie
Ingredients
Directions
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
