Melissa d'Arabian's recipe for piecrust.

Recipe courtesy of Melissa d'Arabian


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    1 cup butter (2 sticks), cubed and chilled 1 teaspoon salt
    2 1/4 cups all-purpose flour 8 to 10 tablespoons ice water


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    • 1

      Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand

    • 2

      Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water

    • 3

      Keep adding water until the dough just begins to gather into larger clumps

    • 4

      Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk

    • 5

      Let rest in the refrigerator for at least 30 minutes

    • 6

      Remove 1 of the disks from the bag to a flour coated surface

    • 7

      Using a rolling pin, roll the dough out to a 10-inch round

    • 8

      Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

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