Essentials: Pie Crust Recipe

Instructions

1. Pulse all ingredients in a food processor until they resemble coarse meal. With the machine running, add 1/4 cup ice water bit by bit until the dough comes together in a solid mass. This should take less than a minute and may not require all of the ice water.
2. Turn the dough out onto a lightly floured surface and knead once or twice to pull together. Divide the dough in half. If you are making only one bottom-crust pie, shape one of the chunks of dough into a flattened disk, wrap very well in plastic wrap, and freeze until you are ready to use.
3. Roll the dough you are using into a 12-inch circle. I like to do this between two pieces of plastic wrap for easy handling. Line your pie plate with dough, crimp the edge if you like (or leave it rough-edged and floppy to be folded over the filling), and chill for 15 minutes before filling and baking.