Butter Pie Crust Dough
- Preparing Time: -
- Total Time: -
- Served Person: Makes one 9-inch crust
- 1/2 teaspoon salt
- 1 1/4 cups all purpose flour
- 1/2 tablespoon sugar
- 3 tablespoons (or more) ice water
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- Carbohydrate 126 g(42%)
- Cholesterol 244 mg(81%)
- Fat 94 g(144%)
- Fiber 4 g(17%)
- Protein 17 g(34%)
- Saturated Fat 59 g(293%)
- Sodium 745 mg(31%)
- Calories 1406
Preparation Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
Preparation Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
