All-Butter Pie Dough
 
Makes 6
Ingredients
  • 2¼ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ¾ cup cold unsalted butter, cubed
  • ½ cup ice water, plus more as needed
Instructions
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, slowly add ½ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
  2. On a lightly floured surface, turn out dough and press into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days. After 2 days, dough can be kept in the freezer for up to three months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mini-shoofly-pies/