Carsten Schafer

  • 1 3/4 cup [or 393.75 0.00] flour (about 9 ounces)
  • 1 tsp [or 4.92892 0.00] sugar
  • 1 1/2 sticks cold butter (12 tbl), cut into slices
  • 1/4 cup [or 56.25 0.00] ice water (approximately)
Makes dough for one single crust pie. The recipe is easily doubled for a two crust pie. I use salted butter here instead of unsalted, so I don't need to add any salt. If all you have is unsalted butter on hand, be sure to add 1/2 tsp of salt.
Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add most of the ice water and pulse until the dough gathers up into a ball. If it doesn't after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes.
Roll out the pie between two pieces of plastic wrap.
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