Recipe Name Pie Crust (NY Times) Submitted by Recipe Description Classic butter recipe. Quantity 1 Quantity Unit pie plate Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25

Ingredients Amount 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.