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Recipes - Pie Crust (NY Times) Recipe

Recipe Name

Pie Crust (NY Times)

Submitted by

Recipe Description

Classic butter recipe.

Quantity	1	Quantity Unit	pie plate	Servings
Prep Time (minutes)	10	Cook Time (minutes)	15	Ready In (minutes)	25

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Ingredients
Amt.	Measure	Ingredient



1 1/4	cups	all-purpose flour
1/4	teaspoon	salt
10	tablespoons	unsalted butter
3	tablespoons	ice cold water

Steps

Sequence	Step

1	In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
2	Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.
3	Variations: You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.

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