Recipe information
Yield
Makes enough dough for 1 (9-inch) pie shell
Ingredients
1 cup flour
1/2 cup (1 stick) cold butter, cut into pieces
1 teaspoon granulated sugar
Pinch salt
1 to 2 tablespoons heavy cream
Preparation
Step 1
Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed.
Step 2
(To make by hand, cut the butter into the dry ingredients until it resembles small peas, using a pastry cutter. Sprinkle with the cream and work the dough together using a wooden spoon or rubber spatula.)
Step 3
Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
From My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele, © 2009 by Romney Steele; photography by Sara Remington. Published by Andrews McMeel Publishing, LLC.
