All-Butter Piecrust
 
Makes 1 (9-inch) crust
Ingredients
  • 2¼ cups (281 grams) all-purpose flour
  • 4 teaspoons (16 grams) granulated sugar
  • 1½ teaspoons (4.5 grams) kosher salt
  • ⅔ cup (150 grams) cold unsalted butter, cubed
  • 5 to 7 tablespoons (75 to 105 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add butter, and pulse until mixture is crumbly and butter pieces are pea-size. Add 5 to 7 tablespoons (75 to 105 grams) ice water, 1 tablespoon (15 grams) at a time, pulsing until dough comes together.
  2. Shape dough into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Refrigerate for up to 3 days, or freeze for up to 2 months.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/georgia-peach-pie-with-pecan-streusel/