If you recognize this photo, it's because I used this pie crust for my Mini Pumpkin Pies. I also used it for my Pumpkin Empenadas during the Great Pumpkin Recipe Journey. It is flaky and delicious!
1 1/4 c. all-purpose flour, plus extra for rolling
1/2 tsp. salt
1 1/2 tsp sugar
8 tbsp (1 stick) unsalted butter, cut into 1/2 inch cubes and frozen
3-5 tbsp ice cold water
Pour flour, salt and sugar into food processor and pulse until well combined. Add half the butter and pulse about 6-8 times. Add the rest of the butter and pulse another 6-8 times. (Mixture should resemble a course meal.)
Add a couple of tablespoons of cold water to food processor and pulse a couple of times. Then add more water, a tablespoon at a time, pulsing in between, until mixture barely clumps together.
Sprinkle flour and then pour crumbly mixture onto a clean, smooth surface. (For extra flaky crust, press the heel of your palm into the mixture, smooshing it into the surface 4-6 times.)
Roll dough into a disc and flour outside edges. (Do not over knead dough.) Wrap dough in plastic wrap and refrigerate at least an hour before using.
If you are into making pies from scratch, you can freeze this dough for later use in pies as well. Just be sure to allow to come to room temperature before rolling out on a floured surface and to not knead too much or dough will become tough.
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