A great pie deserves a great pie crust. This pie crust recipe is easy as . . . well, pie!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Place flour, sugar, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop processor.
Remove lid and sprinkle chilled butter pieces over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about eight 1-second pulses.
Remove lid and pour ice water over mixture. Lock lid back into place. Turn on processor and process until little balls of butter form and almost no dry flour remains, about 10 seconds. Stop processor.
Remove lid and carefully remove processor blade (ask an adult for help), and form and shape dough into 6-inch disk.
When ice water is called for in a recipe, it is essential that the water is very, very cold—but we do not want the ice to end up in the food! Here is the best way to measure out ice water:
Fill up a large glass with ice and water. Keep this in the refrigerator until right before you need to use it—this is VERY important! Place a fine-mesh strainer over a bowl or liquid measuring cup. Place the bowl or measuring cup on a scale (if using) and tare the scale. Then pour the water through the fine-mesh strainer to measure the desired amount of water. Discard the ice.