This recipe is from my beloved Green Market Baking Book and courtesy of Nick Cowles, owner of Shelburme Orchards in Vermont. It has quickly become a staple in my cooking repertoire and is practically foolproof. Use for you holiday and winter baking!
2 cups all purpose flour
3/4 cup (1 1/2 sticks) cold butter, cut into 1/4-inch pieces
1/3 cup ice cold water
Pinch of salt
1. In the bowl of a food processor, blend all ingredients for about a minute, or until the mixture clumps together.
2. Divide the dough into two balls. Cover and chill in the refrigerator until needed. Unused portions can be frozen for later use.
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I used spelt flour, and it was great. I have made so many things with this pie crust already… Pumpkin pie, chicken pot pie, flat bread, and pizza. Very good pie crust!
I wish I could take credit for it, but am happy you’re getting so much use out of it!
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