Juice Up Your Pie Crust

1. 1

   Mix flour evenly with salt. With a food-processor, or pastry-blender, or your hands, pulse/blend the cold unsalted butter into the flour until it resembles a very COARSE meal. The largest chunk of butter should be about the size of a large pea.

2. 2

   Then add the cold juice (with ice if it isn't right out of the fridge), 4 tbsp at a time, into the flour mixture. Pulse a few times or stir with a fork until the ingredients are roughly mixed together. Add another 4 tbsp of cold juice and pulse a few times again, or stir with a fork until the ingredients are roughly mixed together. At this point (if you are using a food processor, transfer the ingredients onto a working surface), try to knead the dough together with your hands. Most likely you'll need to add 1~ 2 tbsp more of cold juice if the dough is too dry to stick together.

3. 3

   Don't over-work the dough. Stop once the dough comes into a ball. Press it into a flat disk and wrap with plastic wrap. Chill in the freezer for 30 min, or in the fridge for 1 hour before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.