Easy Pie Crust

 

image from foodnetwork.com

https://greatist.com/eat/basic-pie-dough#2
Pie Crust
Design by Wenzdai Figueroa
Yield: Dough for a 9- to 9-1/2-inch pie plate
Difficulty: Easy
Total: 1 hr
Active: 15 mins
Ingredients (5)
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
Instructions
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.
Tips
For quicker prep, you can make the dough in a food processor. Add all of the dry ingredients and pulse to combine. Add the butter and pulse until it’s in pea-size pieces. Drizzle in 3 tablespoons of ice water and pulse again. Add more ice water if the dough seems too dry, shape it into a disk, wrap it up, and refrigerate.
This pie crust recipe is known as a 3-2-1 dough because it’s made up of 3 parts flour, 2 parts fat, and 1 part water (by weight). There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling.
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