Photo: Oxmoor House
Makes: 2 (9-inch) or 8 (5-inch) mini pie crusts
1. Pulse flour and salt in a food processor 3-4 times or until combined. Add butter, and pulse 5-6 times or until crumbly.
2. With processor running, add ice water, 1 Tbsp. at a time, just until dough forms a ball and pulls away from sides of bowl.
3. Shape dough into a ball. Wrap in plastic wrap, and chill 1 hour or until ready to use.
4. Roll to 1/8-inch thickness on a lightly floured surface according to recipe.