This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
This recipe is part of our Guide to Classic Thanksgiving, a collection of simple recipes for timeless holiday dishes to make this year and for years to come.
A great crust is the supporting star for your Thanksgiving pies. My method uses ice-cold butter and water and a food processor to combine those ingredients quickly and efficiently with the flour. The result is a flaky and super-buttery crust that works well as a base for pumpkin and pecan pies or to encase a double-crust stunner like apple pie.
Get the recipes:
Time2 hours 30 minutes, plus cooling
YieldsServes 8
Time1 hour 45 minutes, plus cooling
YieldsServes 8
Time2 hours, plus cooling
YieldsServes 8
