I love a flaky butter crust. No shortening.
My tweaks to the recipe are ratio and method. I simplified the ingredient list and used a food processor because I'm lazy.
Ingredients
- 2 sticks (1 cup) cold butter
- 2 cups flour
- 1 tsp kosher salt
- 1/4 cup ice-cold water
2 crusts
Directions
Cut the butter, flour, and salt with a pastry cutter until well-incorporated. (Or put the butter, flour, and salt into a food processor and process just until combined.)
Slowly drizzle in the water. Right when the dough comes together, form it into a ball.
Turn it out onto a lightly floured work surface. Divide dough into 2 equal pieces, and shape each into a flat disk.
Place in a food storage container and refrigerate for 30 minutes before rolling out.
1 hour
Adapted from
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