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. Slideshow: More Pie and Tart Recipes 

Food & Wine
May 2018

Gallery

Greg DuPree

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
2 pie crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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