Food Processor Pie Crust
- Boston Girl Bakes
1. Process flour, sugar, and salt together in food processor until combined, about 5 seconds.
2. Scatter butter over top and process until mixture resembles coarse cornmeal, about 10 pulses. Butter pieces should be about "pea-sized".
3. Sprinkle 6 tablespoons of the ice water over the mixture. Pulse to combine. I like to pinch a piece of the mixture together at this point to see if it holds together, if it's still dry and crumbly side then add in remaining ice water 1 tablespoon at a time, pulsing to combine.
4. Dump the pie dough mixture out onto a clean towel (or you can do this onto a large piece of plastic wrap) and bring up the ends of the towel into a "beggar's purse" and twist the towel.
5. Divide dough into 2 even pieces. Wrap each portion of pie crust up in plastic wrap and flatten each into a 4-inch disk. Refrigerate for 1 hour.
6. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. (If you are getting a jump on the holidays, you can refrigerate it for up to two days or freeze it for up to a month). If frozen, let the dough thaw overnight in the fridge and roll out the next day.