Culinary Cooking and Concepts
by Chef Katie Chapman, Pastry Chef at The University Club of MSU
Featured Food: Pie Crust Yield: 1 single crust

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 Tbs. sugar
  • ¼ tsp. salt
  • 8 T. (1 stick) cold unsalted butter, cut into ¼ -inch cubes
  • 3 T. ice water

Preparation

To make dough in a stand mixer, fit the mixer with flat beater and stir together the flour, sugar, and salt in the mixer bowl.

Add the butter, mix on medium-low speed until the butter pieces are no larger than small peas. Add the water and mix on low speed just until the dough pulls together. Do not over mix.

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