No Fail Pie Crust (Food Processor Friendly)

This pie crust is magical. The trick is that you coat part of the flour with the fat before mixing in the rest; in a sense it seals up the flour and keeps it from becoming glutenized. I used to use the vodka pie crust recipe, but this gives me the same results! A food processor makes it effortless.

• Ready In: 10 mins
• Serves: 6
• Yields: 2 pie crusts

Ingredients

• 2 1⁄2 cups all-purpose flour (12.5 oz, divided)
• 2  tablespoons sugar
• 1  teaspoon kosher salt
• 1 1⁄4 cups butter (20 Tablespoons, 2 1/2 sticks, VERY cold, cut into pats)
• 6  tablespoons  ice cold water

Directions

1. Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
3. I often switch out a cup of the butter for COLD coconut oil. Still works great!