All-Butter Pie Pastry (single crust)

Makes a single or double crust for a 9 inch standard pie or a 9 1/2 inch deep-dish pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make in the food processor: Put the flour, sugar, and salt in the food processor. Pulse several times to mix. Scatter the butter over the dry ingredients and pulse 7 or 8 times to cut the butter in well. Remove the lid and fluff the mixture with a fork, lifting it up from the bottom of the bowl.

Step 2

Drizzle half of the water over the dry ingredients. Pulse 5 or 6 times, until the mixture is crumbly. Fluff the pastry and sprinkle on the remaining water.

Step 3

Pulse 5 or 6 more times, until the pastry starts to form clumps. Overall it will look like coarse crumbs. Dump the contents of the processor into a bowl.

Step 4

Test the dough by squeezing some of it between your fingers; if it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the dough and work it in with your finger tips.

Step 5

Using your hands, pack the dough into a ball (or 2 balls if you are making a double crust) as you would pack a small snowball. If you are using this to make a double crust make on ball a little larger than the other one, this will be your bottom crust. Knead each ball once or twice, then flatten the balls into 3/4 inch disks on a floured work surface. Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.