This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.
- 3 cups flour
- 2 tsp. kosher salt
- 14 tbsp. unsalted butter, cubed and chilled
- 1⁄2 cup ice-cold water
Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.