Best Pie Crust Ever

One of my favorite meals is Chicken Pot Pie and Cornbread. They are totally comfort food and usually what I take to friends if they need a meal. I decided to try a new pie crust recipe because my friend Sam said it was amazing. And oh my, it was. Anything with that much butter has to be amazing. You all should definitely try it. Don’t think of the calories, just eat and be satisfied.

Pate Brisee (Pie Pastry)

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter chilled and cut into small pieces

1/4 to 1/2 cup ice water


In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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