- Prep time
- 1 hour 15 minutes
- 1 double-crust 9" pie or 2 single-crust 9" pies
Essentially Pâte Brisée, this recipe makes a classic buttery pie dough that can be used for a wide variety of baked applications.
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup chilled unsalted butter medium diced
- ½ cup cold water
Place flour, salt, and sugar in the bowl of a food processor, and process for 15 seconds to combine. Add butter, and pulse until the mixture resembles coarse meal, another 15-20 seconds. Add water in a slow, steady stream with the processor running, until the dough just barely holds together. DO NOT OVERPROCESS!