Pie Crust
Author: 
Serves: makes enough for a 9-inch double-crust pie
 
Ingredients
  • 2 ½ cups all-purpose flour or white spelt flour
  • 1 teaspoon cane sugar
  • 1 teaspoon sea salt
  • 2 sticks unsalted butter, cut into pieces
  • 5-8 Tablespoons ice water
Instructions
  1. Place the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
  2. Add the butter to the flour and pulse until the mixture resembles small peas.
  3. Pour 5 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
  4. Transfer dough to a piece of parchment and bring dough together to form a ball. Divide in half and shape into two disks. Wrap each disk in parchment and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.
Recipe by Pamela Salzman at https://pamelasalzman.com/how-to-make-pie-crust/