This is my basic pastry crust that I use for everything. It takes a little bit of time because you have to fridge it in between steps but since you don’t have to let any of the ingredients come to room temperature you don’t have to plan ahead that far in advance in order to make this. I sometimes will make a Tri-ple batch of this dough and pop whatever I don’t use in the freezer. It keeps for months. Warning — the crust is insanely flakey and buttery so if you don’t want people asking you for recipes left and right, DON’T make this one.


2 3/4 cups of unbleached all purpose flour (sifted)
1 1/2 tsp of kosher salt
2 sticks of ice cold unsalted butter (cubed in 1/2 inch pieces)
3 tbs of granulated raw sugar
1/2 ice cold water


Whisk together dry ingredients in a large mixing bowl. Add into a food processor. Add in half of butter and pulse 3 times. Add in the rest of the better and pulse until the butter become pea-size pieces. It’ll take about 15 seconds.

While the processor is continually running, add in the water in a slow drizzle until the dough is just starting to hold together but not too wet.

Take out the dough and split it in half. Form into two discs on a floured surface and tightly wrap in plastic. Refrigerate for at least 2 hours before using.

Use to make Lattice Crusted Apple Pie

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