Easy All-Butter Pie Crust

Step 1

*Makes 2 pie crustPrepare the crust: Place the flour and ½ teaspoon salt into a food processor fitted with a blade

Step 2

Pulse 3-4 times to combine

Step 3

Add the cold butter

Step 4

Pulse 8 to 12 times, until the butter is the size of peas

Step 5

Pour the ice water (without the ice) down the feed tube

Step 6

Pulse 4-5 times to combine

Step 7

If the dough hasn't completely come together yet, that's OK

Step 8

Dump it out onto a floured surface and finish bringing the pie dough together with your hands

Step 9

Form the dough into 2 evenly sized balls, flatten each slightly and wrap in plastic wrap

Step 10

Chill for at least one hour before rolling out.When you are ready to use the pie crust, work with one round of dough at a time

Step 11

Use a lightly floured rolling pin to roll the dough round out on a lightly floured surface into a 14-inch circle, with a thickness of about 1/4-inch

Step 12

Carefully transfer it to your pie plate or tart pan and trim the edges as-needed

Step 13

Place in the fridge to chill until ready to use.Note: pie dough can be frozen for up to three months

Step 14

Simply store it wrapped tightly in plastic wrap

Step 15

When you’re ready to use it, thaw it in the fridge overnight and then roll it out as stated in the recipe