75 minutes
A beautifully flaky piecrust ready to fill and bake, made with simple ingredients and precise technique.
cups
teaspoons
Unsalted Butter, chilled and cut into ½-inch pieces
tablespoons
tablespoons
1. Combine Flour and Salt
In a food processor, combine the all-purpose flour and kosher salt. Pulse them together briefly until they are well mixed.
2. Add Chilled Butter
Add the chilled butter pieces to the flour mixture. Use the food processor to pulse three to five times until the butter is broken down into chickpea-sized pieces.
3. Incorporate Ice Water
Begin incorporating the ice water into the dough. Add it one tablespoon at a time, pulsing the mixture after each addition until the dough starts to clump when pinched between your fingers.
4. Form Dough into Disc
Once the dough comes together, remove it from the food processor and gently form it into a ball with your hands. Wrap the dough ball in plastic wrap and flatten it into a disc.
5. Chill the Dough
Place the wrapped dough in the refrigerator for at least one hour. This resting period allows the gluten in the flour to relax, making the dough easier to roll out and less likely to shrink when baked.
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