- 1 1/2 cups all purpose flow (6 1/2 oz)
- 1/2 teaspoon salt
- 1 stick (8 oz) unsalted butter, well chilled, cut into 8 pieces
- 1/4 cup water
Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is texture of coarse meal. While machine is running, slowly pour ice water through feed tube.
Process only until clumps form. Do NOT let it form a ball.
Remove dough and pat it into flattened disc, wrap and refrigerate for 30 minutes.
Roll on lightly floured board to circle 11 inches in diameter. Transfer to 9 inch pie pan and trim dough with scissors, leaving 1 inch overlap beyond pan. Fold overlap inside to form double thickness on sides. Pinch edges to form decorative crust. Prick bottom and sides with fork and refrigerate until firm, about 30 minutes in refrigerator or 15 in freezer.
