Recipe: Melissa Clark's Basic Piecrust
Friday, October 11, 2013
Time: 15 minutes, plus 4 hours chilling time
1 1/4 cup all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted European-style butter, such as Plusgras, chilled, and cut into 1/2-inch pieces
2 to 5 tablespoons ice water
In a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms pea-size pieces (3 to 5 1-second pulses). Add the ice water, 1 tablespoon and a time, and pulse until the mixture is just moist enough to hold together. Form the crust into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 4 hours before rolling out and baking.