Pie crust (shortcrust pastry)

Name: Pie crust (shortcrust pastry)
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Québécoise
Ingredients: 1 3/4 cups (430 ml) all-purpose flour; 1/2 teaspoon (2.5 ml) salt; 2/3 cup (160 ml) ultra-cold salted butter, diced; 1/4 cup (60 ml) ultra-cold water

Preparation 10 min
Refrigeration 1 h
Servings 2
Freezing Absolutely

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Ingredients

1 3/4 cups (430 ml) all-purpose flour
1/2 teaspoon (2.5 ml) salt
2/3 cup (160 ml) ultra-cold salted butter, diced
1/4 cup (60 ml) ultra-cold water

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Preparation

In a food processor at low speed, add the flour and salt then combine. Add the butter and mix for 1 minute to obtain a grainy texture.
Add the ice-cold water and keep on mixing for another minute. Form a ball using your hands then lightly flour. Wrap in plastic then place in the fridge for 1 hour. Split in half then roll out any way you like!