Recipe Servings: 6 portionsRecipe Preparation Time: 25 minutesRecipe Cook Time: 1 minutes
2 cups all purpose flour1 tsp herbes de Provence1 tbsp baking powder1 tsp Kosher salt6 tbsp unsalted butter, cut into small pieces3/4 cup milk
Place the flour, herbes de Provence, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until there aren’t any pieces larger than a small pea. Transfer the mixture to a large bowl and pour in the milk, stirring until the mixture is shaggy and no wet spots remain. Knead just a few times to create a ball of cohesive dough. Use a knife to divide the ball into two pieces, one slightly larger than the other.Place the larger dough ball on a long sheet of plastic wrap or baking paper and cover with another sheet. Roll the dough out into a 12-in/30.5-cm circle that is about 1⁄4 in/6 mm thick, then place the circle on a baking sheet and refrigerate it for 20 minutes. Repeat with the other dough ball, rolling it out to a 12-in/30.5-cm circle (it will be thinner than the first), and then placing it in the refrigerator to chill.- Courtesy of Chef Suvir SaranA thin, biscuit-style pie crust. Makes 2 crusts, perfect for a covered pie.