Prep Time
10 Mins
Chill Time
2 Hours
Yield
1 9- or 10-inch single-crust pie shell

How to Make It

Combine all ingredients in a food processor and pulse several times until mixture resembles coarse meal. With motor running, add 2 Tbsp. ice-cold water and process just until dough forms a ball. Add more water, 1 tsp. at a time, if dough is too dry. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.

Ratings & Reviews

charoulli's Review

charoulli
July 31, 2011
This is a super easy basic pie dough. I use it for more than the 2 pies suggested here. Flaky and tasty, you couldn't ask for more of a crust.