Adapted from Pie it Forward, by Gesine Bullock-Prado
This dough is terribly easy to make but is still incredibly buttery and tasty. You have two options: You can make it with all butter (or non-dairy margarine) for full flakiness or add a little shortening to lend greater workability to the mix. Both are great options for double-crust pies.
2 cups (250 g) all–purpose flour, cold
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes*
1/2 cup ice water (Don’t add the ice to the pie dough, just the water)
1 teaspoon lemon juice
In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter, until the mixture resembles cornmeal.
In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
Yield: Makes enough dough for 1 9-inch double-crust pie.
* Option 2: Part-butter/part-shortening easy pie dough
Reduce the amount of chilled, unsalted butter to 12 tablespoons and add 4 tablespoons shortening, chilled in the freezer for 10 minutes.
Non-Dairy (Parve) Option: Substitute non-dairy margarine for butter.
READ: Pie Dough Tips for a pictorial by Gesine Bullock-Prado on rolling out the dough.
Watch Gesine make this pie crust, option 2 version, and her Wild Blueberry Pie.
Recipes: Desserts, Pie Crust Dough, Dairy or Parve, Kosher