Perfect Pie Dough

Yield: Double 9-inch pie crust | Active Time: 10 minutes | Total Time: 1 hour, 10 minutes

Ingredients:

• 2 cups flour

• 1 tsp. salt

• 12 Tbsp. cold unsalted butter, cut into 1-inch cubes

• 4-5 Tbsp. ice cold water (about 1/3 cup)

Directions:

Combine flour and salt in large food processor and pulse until combined. Add butter and pulse until mixture resembles coarse cornmeal with pea-sized pieces. With the motor running, slowly add water until dough is just formed.

Transfer dough to a clean work surface and gather into a ball, being careful to not handle too much. Cut dough into two equal pieces, and flatten each into a round disc. Transfer each to a large ziplock bag or wrap tightly with plastic wrap and refrigerate for at least one hour.

Note: Dough can be kept in an airtight ziplock bag in the freezer for up to three months.