Pie Crust

An all-butter flaky pie crust

Ratios from NYT Cooking (2 x 9-inch pie pan crusts):

• 300g AP flour
• 1/2 tsp salt
• 20 Tbsp cold butter, cubed
• 4-8 Tbsp ice water
• Optionally 1-2 Tbsp sugar

In a food processor, pulse flour and salt together. Then pulse with butter until you get lima-bean sized clumps. Add barely enough water for the dough to start to clumping together. Gather into 2 plastic-wrapped disks. Rest in the fridge for at least an hour or freeze for later. Thaw overnight.

TODO: By hand method