Pie Dough

1. 1

   Place 4 ice cubes in a 1-cup measure and fill it with water. Set aside. Fit the food processor with the metal blade and measure the flour into the bowl of the processor. Add the butter and toss with your hands to coat the cubes with flour. Pulse until the butter pieces are the size of peas.

2. 2

   Remove the ice cubes from the water and pour out all but 1/2 cup of the water. Pour the remaining 1/2 cup of water through the feed tube of the food processor while pulsing. Stop when the mexture just begins to come together. It should still look dry and crumbly.

3. 3

   Turn the dough out onto a lightly floured surface and gently push it together with your hands (not necessary on granite to use flour). Divide the dough into two pieces and gently shape the pieces into flat round discs. The dough can now be worked and rolled out, covered and refrigerated for up to 3 days, or covered in plastic wrap and frozen for up to 2 weeks. If the dough has been frozen, let it thaw overnight in the refrigerator before rolling it out. It is best rolled out either at room temperature or after it has rested unrefrigerated for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.