Basic Pie Crust I

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This crust flaky all-butter crust is from rosie's bakery: all-butter fresh cream sugar-packed baking book." you mix it up easily in your food processor."

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Steps

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Process the flour and salt in a food processor for 20 seconds.

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Distribute the butter evenly over the flour and process until the mixture resembles coarse meal , 15-20 seconds.

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With the food processor running , pour the ice water in a steady stream through the feed tube and process just until the dough comes together.

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Knead the dough for several turns on a lightly floured surface to bring it together.

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Shape the dough into a thick disks , wrap in plastic and refrigerate for at least an hour.

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To roll out the dough , place the chilled dough between 2 pieces of waxed paper and roll it out to a circle 2 inches bigger than the size of the pie pan.

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Fit the dough into a 9-inch pie plate and trim the edges.

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Keep the crust in the refrigerator until ready to fill.

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If prebaking the crust , refrigerate it for at least 30 minutes or stick in the freezer before baking.

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Ingredients

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all-purpose flour, salt, unsalted butter, ice water, butter