A flaky buttery pie crust for all your savory pie and tart needs.
Yield: 1 9- or 10-inch pie crust
Ingredients
1¼ cups all-purpose flour
1 tsp salt
½ tsp freshly ground black pepper
8 tbsp cold unsalted butter, cut into pieces
3-4 tbsp ice water
Instructions
Place the flour, salt and pepper in the bowl of a food processor and pulse to combine.
Add in the butter and pulse until it resembles coarse crumbs. Drizzle in the water with the machine running, tbsp by tbsp, until the dough starts to come together.
Shape dough into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour or up to overnight before using.