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  • ¾ c. cold butter
  • 315 g (2 ¼ c.) flour or Einkorn flour
  • 2 T. sugar
  • dash of salt
  • 4 T. cold water


  1. Cut the butter into 1/2" cubes.
  2. Dump the flour, sugar, and salt into a mixer bowl fitted with paddle attachment; mix for a second or two.
  3. Add the butter and then, running the mixer on low, work the mixture until it‛s crumbly and the largest butter pieces are no bigger than a pea.
  4. With mixer on low, sprinkle the cold water evenly over the flour and butter, working the dough until it just pulls together as a shaggy mass.
  5. Cut dough in half and on a floured surface, roll out each disk into a circle.

Servings: Makes two 9 inch crusts.