pastry pie shell dough

How To Make pastry pie shell dough

• 1

  In a large bowl, mix flour & salt.
• 2

  Slice butter lengthwise. Make a quarter turn to a clean face & slice lengthwise again. Cut into pieces & add to flour.
• 3

  Work butter quickly into flour until butter resembles little pebbles. (Alternatively, you can put half the butter into a food processor with the flour & pulse until you get a pebbly mixture, then work the other half into the flour by hand. You want some large “pebbles” in the dough enough to sizzle & cook in the oven which makes nice, crispy layers. You can only get that by hand)
• 4

  Add just enough ice water to get the dough to hold together.
• 5

  Wrap dough in plastic wrap & place in the refrigerator for at least 1 hour to let the butter firm back up.
• 6

  The dough is now ready to be rolled or shaped into whatever you want. Bake in a 350F oven until golden, about 20-30 minutes.
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