Food Processor Pie Crust
150 grams (1¼ cups) all-purpose flour
¼ teaspoon fine sea salt
10 tablespoons butter, chilled and diced
1½ teaspoons white vinegar
2-4 tablespoons ice water
  1. In a food processor, pulse together the flour and salt.
  2. Add butter and pulse until the mixture forms lima bean-size pieces.
  3. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
  4. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
For the best results, use a high-fat, European-style unsalted butter like Plugra.

Or make a crispy cheddar crust, which pairs nicely with apple pie or savory pie fillings: Pulse together 1 1/4 cups flour with 3/4 teaspoon salt. Add 3/4 cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions above.

To par-bake a pie that won't be cooked any more, use pie weights and bake 17-20 minutes at 425° F, then remove weights and bake until the crust is evenly browned, another 5-10 minutes

To par-bake a pie that will be cooked more, use pie weights and bake at 425° F until the crust just begins to brown, probably about 15-20 minutes.