Butter Pie Crust
Place the all-purpose flour, cold cubed butter, and salt into the base of a food processor.
Pulse until the flour mixture resembles coarse cornmeal.
With the food processor still running, very slowly pour in the water. Stop just as the ingredients begin to come together.
Work the ingredients together, and form the dough into a ball or log.
Divide the dough into two equal parts, and flatten each disc slightly. Wrap the discs with plastic wrap, and refrigerate for 1 hour.
Roll out the dough to a 12-inch circle about ¼-inch thickness. Transfer it to a 9-inch pie dish, and trim the edges. Crimp and flute the edges.
Refrigerate the pie crust for at least 1 hour before filling and baking.
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