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Pie Crust
Flaky, buttery, foolproof
retest scheduled Adapted from Serious Eats / Stella Parks — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Pulse flour, sugar, salt in food processor.
- Add butter, pulse until pea-sized pieces remain.
- Drizzle in ice water, pulse until dough just comes together.
- Divide in half, flatten into disks.
- Wrap in plastic, refrigerate at least 1 hour.
- Roll on floured surface to 12-inch circle.
- Fit into pie plate, trim, crimp edges.
- Chill before filling.
Notes
- Keep everything cold.
- Don't overwork the dough.
- Visible butter pieces = flaky crust.
Adapted from Serious Eats / Stella Parks