Christie’s All Butter Pie Crust | Pie Eyed Love

Ingredients

• 1 1/4 cups all-purpose flour I use King Arthur Unbleached All Purpose
• 1/4 teaspoon salt
• 1/2 cup very cold unsalted butter cut into 1/2" chunks
• 3-5 Tablespoons ice water
• Pulse together flour, salt, and butter in a food processor with dough blade just until mixture resembles coarse meal with some roughly pea-size butter lumps.
• Drizzle 3 tablespoons ice water evenly over mixture and pulse in processor until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, pulsing until incorporated, then test again. Try not overwork dough or pastry will be tough.
• Turn dough out onto a lightly floured surface. Gather dough together and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Dough will keep in the fridge for up to 3 days.
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