BUTTERY PIE CRUST
Provided by Sue Li
Categories Butter Bon Appétit
Yield Makes 1 crust (enough for 6 hand pies )
Number Of Ingredients 4
Steps:
- Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
- DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
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