Recipe courtesy of Cheryl Smith
Yield:
2 (9-inch) shells or 10 (3-inc
Level:
None

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1/2 pound unsalted butter, very cold and cut into pieces
  • 1 teaspoon kosher salt
  • 3 ounces cold (iced) water
  • 1 tablespoon sugar

Directions

In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.

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