No Excuses Pie Dough

• ¾ cups Unsalted Butterbutter
• 1-½ cup All-purpose Flourflour
• ½ teaspoons Saltsalt
• 4 Tablespoons Iced Waterwater

1. 011. Cut butter into ½-inch cubes and freeze for at least one hour. 2. Place the flour and salt into the bowl of a food processor. Pulse 2-3 times (1 second pulses) to mix. 3. Add the frozen butter cubes to the food processor bowl, and toss with a fork to coat. Continue pulsing to work the butter into the flour mixture, until the butter is the size of small peas (about 8-12 pulses, depending on the size of the motor on the food processor). 4. While the food processor is running on high, slowly add the iced water through the feed tube, one tablespoon at a time, until the dough comes together, and a stiff dough forms. (This process usually takes 15-20 seconds total in my ‘80’s era food processor.) 5. Dump dough onto a clean, floured surface. Divide dough in half. Lightly shape each half into a ball, and then pat the ball into a ½ inch tall disk. Wrap the disks snugly in plastic wrap. Refrigerate dough for 30 minutes before rolling out. 6. Once dough has chilled, roll out dough on a lightly floured surface and use in your favorite pie recipe. Or keep the dough disks tightly wrapped in plastic wrap, and then place them in a freezer bag. Dough can be frozen for up to a month. Just let the dough thaw overnight on the refrigerator before rolling out.

Sign in and stock your pantry to see what you have for this recipe.