Traditional American Piecrust
Makes 1 (9-inch) crust
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ⅓ cup (80 grams) ice water
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, pour ⅓ cup (80 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Press the dough into a disk rather than shaping it into a ball to allow it to chill faster. This will also make the dough easier to roll out.
Recipe by Bake from Scratch at