A food processor brings this all-butter pie crust together in minutes. The dough can be made a couple days ahead and refrigerated, as can the Huckleberry and Butter Pie filling.
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3 cups all-purpose flour (about 12 3/4 ounces), plus more for dusting
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1 cup unsalted butter (8 ounces), chilled and cut into 1/2-inch pieces
10 tablespoons ice water
How to Make It
Combine flour, sugar, and salt in a food processor. Pulse until blended, about 5 times. Add butter, and pulse until pea-size pieces form, about 10 times. Drizzle in 8 tablespoons ice water, 1 tablespoon at a time, and pulse until just moist, about 10 times. Add up to 2 additional tablespoons ice water if necessary. (Dough will be very crumbly.) Remove dough to a clean work surface, and squeeze dough together to form a ball. Divide dough in half, and shape each half into a 5-inch disk. Wrap each half in plastic wrap, and chill 1 hour.
Remove dough from refrigerator. Unwrap and dust lightly with flour. Roll each half into a 12-inch (1/4-inch-thick) circle. Layer between sheets of plastic wrap, and chill until ready to use.
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