Pie Crust

Ingredients

1¼ cup all-purpose flour (150 g)

¼ tsp fine sea salt

10 tbsp unsalted butter, cold and cut into cubes (high-fat European butter preferred)

2-4 tbsp 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.

You can experiment with textures and flavors by substituting 3-4 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 1¼ cups flour with ¾ teaspoon salt. Add ¾ cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions above.