1¼ cups flour
1 Tbsp. sugar
½ tsp. salt
10 Tbsp. butter, sliced and cubed
4 Tbsp. cold water
- Mix dry ingredients in food processor until thoroughly mixed (5 seconds)
- Add butter and process until butter is broken down into small pieces
- Add water and mix by hand until dough is moist and forms a ball
Source: Cook’s Illustrated (except using all butter instead of a mix of butter and shortening)
Note: the source recipe calls for 6 Tbsp. of butter and 4 Tbsp. of shortening, which would make a more balanced crust. Using all butter made a very rich and savory crust that went well with tart rhubarb filling, but might overwhelm anything less intense.