All Butter Pie Dough
 
Ingredients
  • 4½ cups all-purpose flour
  • 2¼ teaspoons kosher salt
  • 1½ cups cold unsalted butter, cut into ½-inch cubes
  • ¾ cup ice water, plus more as needed
Instructions
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter and pulse until mixture is crumbly and butter is pea-size. With processor running, add ¾ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
  2. Turn out dough onto a work surface, and press into a flat disk. Divide into 2 disks and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. After 2 days, dough can be frozen for up to three months. Use as desired.
Recipe by Victoria at https://victoriamag.com/miniature-meat-pies/