Perfect Butter Pie Pastry

1. 1

   ["Cut the butter into 1/2"" cubes.", "Place the flour, sugar and salt in your food processor.", "Pulse to combine.", "Add the butter and pulse until chunks the size of a pea remain.", "Slowly pour in the water, pulsing just until the dough begins to come together.", "It will look like a shaggy mess.", "Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.", "Chill 2-3 hours before using.", "To use: Cut the dough in half, roll out one section at at time.", "After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.", "This dough does much better when it goes into the oven ice-cold.", "It shrinks much less.", "Note: Do not overwork this dough or you will not get flaky results."]

* Per serving · 4 servings · Values may vary.

No additional tips available.