Recipe courtesy of Sheila Duncan
as seen on episode “PieBird”, season 3
Makes enough crust for a two crust pie.
- 3 cups flour
- 1/2 lb Butter chilled and chopped into small pieces
- 1 tsp salt
- 1/2 cup ice water
Place flour in food processor, add butter and pulse to process until the butter is pea sized. Warning! Do not over process. Add ice water a little at a time until dough consistency is achieved. Remove dough, wrap in plastic wrap and chill for about 30 min.