Adam’s Pie Crust

INGREDIENTS

• 2 3/4 cups (330 grams) flour
• 1 1/2 tsp salt
• 2 tbsp sugar
• 1 cup (2 sticks) cold unsalted butter cubed
• 1 cup ice cold water

INSTRUCTIONS

• Put flour, salt, and sugar in the bowl of a food processor, pulse until dry ingredients are mixed.
• Add cubed butter to the dry ingredient mixture, use ten one second pulses to incorporate the butter into the dry mixture.
• While pulsing, add the cold water through the food processor chute until the dough forms into crumbles that form together easily when squeezed. The amount of water your dough will require to reach this state is variable, so pay close attention and do not over hydrate your dough.
• Separate dough crumbles into two equal portions and form those portions into balls, wrap in plastic wrap and refrigerate for at least 2 hours before rolling out.

Notes:

• If you do not have a food processor, a fork or pastry cutter can be used to incorporate the butter and water into the dough, it is just a lot more work.
• Try to introduce as little heat as possible to the dough prior to baking, the water and butter should be as cold as possible without being frozen, and you can also refrigerate your tools and rolling pin if you want to go the extra mile.
• If making ahead of time, the pie dough can be stored in your fridge for 2-3 days, or your freezer for several months.