Recipe by Oxmoor House March 2015

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
6 mins
total:
1 hr 6 mins
Yield:
Makes: 2 (9-inch) or 8 (5-inch) mini pie crusts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour and salt in a food processor 3-4 times or until combined. Add butter, and pulse 5-6 times or until crumbly.

    Advertisement
  • With processor running, add ice water, 1 Tbsp. at a time, just until dough forms a ball and pulls away from sides of bowl.

  • Shape dough into a ball. Wrap in plastic wrap, and chill 1 hour or until ready to use.

  • Roll to 1/8-inch thickness on a lightly floured surface according to recipe.

Source

Southern Living Southern Made Fresh

Advertisement