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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups all-purpose flour |
1 teaspoon sugar |
1/4 teaspoon salt |
10 tablespoon cold unsalted butter, cut into 1-inch pieces |
1 large egg yolk mixed with 1/4 cup ice water |
Directions:
1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse until a crumbly dough forms.
2. Turn the dough out onto a lightly floured surface; knead 3 times until it just comes together. Pat the dough into two disks. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
3. On a lightly floured work surface, roll each disk out to a 12-inch round. Fit each round into a 9-inch glass pie plate. Trim the overhang to 1 inch and fold the edge under itself, then crimp decoratively. Refrigerate until firm.
4. Make Ahead: The dough can be frozen for 1 month. The pie shells can be refrigerated overnight.
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