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Ingredients4 h 10 m servings 142
Original recipe yields 10 servings (1 crust)
- Pulse flour, butter, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
- Crisscross 2 long pieces of plastic wrap to form an X and dust with flour. Dump dough into the center and wrap, pressing dough into a 4-inch disk. Smooth wrapped surface with a rolling pin; flip and repeat.
- Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in fridge before using.
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Per Serving: 142 calories; 9.4 12.7 1.8 24 42 Full nutrition