Butter Pie Crust – makes a double crust
2 ¾ c flour
1 T sugar
1 t salt
2 sticks of butter cut into cubes
½ c water. Additional if needed
Mix flour, sugar and salt in the bowl of a food processor. Pulse gently.
Place cubed butter over the dry ingredients. Pulse until the mixture resembles corn meal.
Add most of the water. Pulse. Add rest of water. Pulse. I often add a few more drops as I like the crust to be slightly moist.
Empty contents onto counter. Push together. I make a log then cut it in half. Push into disks and wrap each with plastic wrap. I chill for at least an hour before using. If chilled longer, I allow the disk to sit on the counter for 30 minutes before rolling into a shell.
Pie Reimagined 