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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pie Crust   
    Categories: Five, Pastry   
         Yield: 1 servings   
       
     1 1/4 c  A-P flour (150 g)   
       1/4 ts Fine sea salt   
        10 tb Unsalted butter; cold; in   
              - cubes   
         2 tb (to 4 tb) ice water; as   
              - needed   
       
     In a food processor, pulse together the flour and salt.   
     Add butter and pulse until the mixture forms lima   
     bean-size pieces. Slowly add ice water, 1 tablespoon at   
     a time, and pulse until the dough just comes together.   
     It should be moist, but not wet.   
        
     Turn dough out onto a lightly floured surface and gather   
     into a ball. Flatten into a disk with the heel of your   
     hand. Cover tightly with plastic wrap and refrigerate   
     for at least 1 hour and up to 2 days.   
        
     NOTES: For the best results, use a high-fat,   
     European-style unsalted butter like Plugra.   
        
     You can experiment with textures and flavors by   
     substituting 3 to 4 tablespoons shortening, lard, beef   
     suet, duck fat or an unsweetened nut butter, such as   
     hazelnut butter, almond butter or mixed nut butter, for   
     3 to 4 tablespoons regular butter. All should be well   
     chilled before using.   
        
     Or make a crispy cheddar crust, which pairs nicely with   
     apple pie or savory pie fillings: Pulse together 1 1/4   
     cups flour with 3/4 teaspoon salt. Add 3/4 cup grated   
     sharp Cheddar; pulse until mixture forms coarse crumbs.   
     Add 8 tablespoons chilled, cubed butter and proceed   
     according to the directions above.   
        
     By: Melissa Clark   
        
     Yield: One 9" single pie crust   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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