I love to make pie or wrap some savory mouthful in flaky pastry dough and bake it until golden brown. So delicious. The thing is, mosttimes the thought of trying to get six to seven tablespoons of water to incorporate with two cups of flour without overworking the dough causes me to choose other options for dinner. Then I learned the trick of making pie pastry dough in my food processor – so easy, you’ll want to make two batches at a time. Let’s make some pie dough.
Here’s what you’ll need:
2 cups flour (I use organic unbleached all-purpose white flour from Bob’s Red Mill)
½ teaspoon sea salt
12 Tablespoons cold unsalted butter
6 - 7 Tablespoons ice water
Here’s what to do:
Put 4 ice cubes in 3/4 cups of water, set aside. Put flour and sea salt in the large bowl of your food processor. Pulse 2 or 3 times to incorporate. Cut cold butter into half-inch cubes. Add half of butter to food processor. Pulse 4 times then add the rest of the butter. Pulse 4 to 6 times until butter is the size of little green peas. Put 6 or 7 tablespoons of ice water in a measure cup. Quickly pour ice water into food processor, pulsing as you pour. Continue to pulse until dough starts to come together. Dump dough out on counter, divide in half and make two balls. Put dough balls in a plastic bag and chill for a half hour then roll out. Dough will keep in the fridge for about 5 days, just let it warm up for about an hour before rolling out.