By the way... I realize this recipe breaks a lot of the well-known rules about making pie dough. Like, for example, letting the thing churn and churn till it forms a ball should, in theory, make the crust tough. However, I promise you that it doesn't. It does, however, generate just enough gluten to make the dough easy to roll-out and handle without having to be hard and cold.
(Makes a 2-Crust Pie)
Taken from a 1980's model LaMachine food processor instruction manual.
3 cups Flour
2 sticks butter (½ pound)
½ teaspoon salt
½ cup ice water
- Cut butter into approximately 1 tablespoon chunks
- Pulse flour, butter, and salt in food processor until butter is the size of peas
- With the processor going, add ice water through the feed tube all at once. Process until the dough comes together into a ball and starts to travel around the outside of the bowl.
- Cut dough in half and shape into rounds about ¾ to 1 inch thick. Wrap in plastic wrap and refrigerate before rolling.