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Our Favorite Pie Crust
This is my all-time favorite pie crust from Bon-Appetit. Light and feathery for that perfect pumpkin pie.
Servings 2
Author Courtesy of Bon-Appetit
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Makes enough for one double crust pie.
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2 1/4
cups
all purpose flour
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1
tablespoon
sugar
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1/2
teaspoon
salt
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3/4
cup
chilled unsalted butter-
1 1/2 sticks
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1
tablespoon
fresh lemon juice
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6
tablespoons
ice water
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Mix flour, sugar and salt in processor.
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Cut in butter, using off / on turns, until mixture resembles coarse meal.
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Blend in lemon juice. Blend in enough water by tablespoons until dough forms moist clumps. Gather dough into 2 balls, flatten into disks.
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Wrap in plastic and refrigerate for one hour. (Can be made 3 days ahead. Let dough soften slightly at room temperature before rolling)