All-Butter Pie Dough
Serves: 1 (9-inch) crust
 
Ingredients
  • 1 1⁄4 cups all-purpose flour
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 cup cold unsalted butter, cut into 1⁄2-inch cubes
  • 1⁄4 cup ice water, plus more as needed
Instructions
  1. In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, add 1⁄4 cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon ice water only if needed.
  2. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/classic-chess-pie/