EASY Flaky Pie Crust
Makes two crusts *food processor needed*
Check out the flakes on these little pies! Another reason I love my food processor is because it makes the dough process quick and EASY! The crust was so perfectly flaky and buttery, perfect for any pastry/pie recipe.
2 1/2 cups all-purpose flour
1 cup of cold, salted butter
1 tablespoon of sugar
4+ tablespoons of ice water
Instructions (for using food processor)
Add flour and sugar to the food processor and pulse a few times to combine.
Cut the stick of butter into cubes and distribute or scatter the cubes in the food processor.
Pulse the food processor until you get a crumbly-looking flour mixture. (you may need to scrape the sides with a spatula to get an even mixture.
When the flour looks like evenly coated butter crumbles, pour the mixture into a medium sized mixing bowl. Start with adding 4 tablespoons of ice water to the bowl and mix it with a rubber spatula. When the dough packs together in bigger pieces and holds together when you pinch it, it's ready. If it falls apart, continue to add a tablespoon of water until the dough stays together. (it took me 12 tablespoons for this batch). The dough should stick together and feel soft, but not be super wet.
When the dough is ready, turn it out on a lightly floured surface and split in half.
Form each piece of dough into a disk with your hands, cover both disks in plastic wrap, and refrigerate for at least one hour before using. After you remove it from the refrigerator, let it sit at room temp for five minutes before rolling it out.
Note* - If the dough is wrapped tightly, it will last up to 3 days in the fridge or up to three months in the freezer.