Perfect Pie Crust
Yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
* A combo of ice water and vodka also works wonders for a flaky crust!
  • 2½ cups all purpose flour
  • 2 sticks unsalted butter, cold, cut into cubes
  • 1 tsp. salt
  • 1 tsp. sugar
  • ¼-1/2 cups ice water*
  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
  2. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
  3. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  4. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
  5. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Recipe by The Baker Chick at