Piecrust
 
MAKES 2 (9-INCH) PIECRUSTS
Ingredients
  • 3½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • 8 to 10 tablespoons ice water
Instructions
  1. In the work bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.
  2. Divide dough in half and shape each portion into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/black-bottom-pumpkin-tart-recipe/