The Best Pastry Crust
Description
Forget the shortening in this butter-based pastry crust recipe that is easily thrown together to create a perfect base for sweet and savory tarts and pies.
Ingredients
•
2 1/4 cups sifted all-purpose flour, or more as needed
•
1/4 teaspoon salt
•
14 tablespoons butter
•
1/4 cup chilled water, or more as needed
Directions
1
Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
2
Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
3
Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.