All-Butter Piecrust
 
Makes 1 (9-inch) crust
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into ½-inch cubes
  • ¼ 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, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ¼ 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 more ice water as needed.
  2. Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If using from frozen, let thaw in refrigerator overnight.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cushaw-pie/