Desserts
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Makes two, single-crust 9-inch pies or one, 9-inch double-crust pie
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Makes two, single-crust 9-inch pies or one, 9-inch double-crust pie
This versatile dough can be used for sweet or savory treats.
Nutritional information per double-crust serving (based on 12 servings):Calories 200 (66% from fat)
carb. 15g
pro. 2g
fat 15g
sat. fat 9g
chol. 40mg
sod. 190mg
calc. 0mg
fiber 0gNutritional information per single-crust serving (based on 12 servings):Calories 100 (66% from fat)
carb. 7g
pro. 1g
fat 7g
sat. fat 5g
chol. 20mg
sod. 95mg
calc. 0mg
fiber 0g
carb. 15g
pro. 2g
fat 15g
sat. fat 9g
chol. 40mg
sod. 190mg
calc. 0mg
fiber 0gNutritional information per single-crust serving (based on 12 servings):Calories 100 (66% from fat)
carb. 7g
pro. 1g
fat 7g
sat. fat 5g
chol. 20mg
sod. 95mg
calc. 0mg
fiber 0g
Ingredients
- 2 cups unbleached, all-purpose flour
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks)
unsalted butter, cold and cut into ½-inch cubes - ¼cup ice water
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt and process on Low for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs.
- 2. Pour in water 1 tablespoon at a time and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a flat disc; wrap in plastic and
refrigerate until ready to use. - NOTE: As long as it is well wrapped, this pastry freezes well for up to 6 months.
