In a food processor add flour and salt. Cube butter and add to a food processor. Pulse for a few seconds until your butter is cut into pea-sized pieces.
Add water and pulse only until combined. Roll the dough into a ball with your hands.
Lightly flour a clean surface and roll out half of your pie dough. Transfer to a lightly greased pie plate and repeat the process with the remaining pie dough. Flute the edges of your pie crust.
Bake or refrigerate your pie crust according to your pie instructions. If your recipe calls for a prebaked pie crust, we recommend baking this pie crust at 375°F for 10-15 minutes, or until the crust begins to turn a golden brown. Then remove from the oven and allow it to cool before adding your fillings.
Although butter tends to be more forgiving than shortening, it is still very important that you don’t play with the pie dough too much. It is also a good thing if your dough contains some butter chunks. Natashas Kitchen pie crust contains different amounts of the above ingredients as well as sugar which we have chosen to leave out. Please note that this recipe is our modified version, not the original.
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