Pie Crust

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Pie Crust
(yields 2 nine- or 10-inch crusts) 2⅔ cups all-purpose unbleached flour 3/4 tsp. salt 1/16 tsp. baking powder 2 sticks unsalted butter, cut into 1/2-inch cubes Squirt fresh lemon juice 1/2 cup ice water
In a bowl, combine flour, salt, and baking powder. Cut half of butter into flour with your fingers or a food processor until mixture resembles coarse crumbs. Mix in remaining butter with pastry cutter until it is the size of peas. (In food processor, pulse 10 times.) Squirt lemon juice into water and add to flour gradually, tossing quickly with a fork until a bit of pastry holds together when squeezed in your hand. Form two patties. Do not overwork dough. Cover with plastic wrap. Refrigerate at least 30 minutes, but preferably overnight.