Juice Up Your Pie Crust

• 2 1/4 cups (280 grams) of all-purpose flour
• 14 tablespoons (200 grams) of very cold unsalted butter, cubed
• 1/2 teaspoon salt
• 10 tablespoons very cold/iced juice (apple, pineapple, etc)

1. Mix flour evenly with salt. With a food-processor, or pastry-blender, or your hands, pulse/blend the cold unsalted butter into the flour until it resembles a very COARSE meal. The largest chunk of butter should be about the size of a large pea.
2. Then add the cold juice (with ice if it isn't right out of the fridge), 4 tbsp at a time, into the flour mixture. Pulse a few times or stir with a fork until the ingredients are roughly mixed together. Add another 4 tbsp of cold juice and pulse a few times again, or stir with a fork until the ingredients are roughly mixed together. At this point (if you are using a food processor, transfer the ingredients onto a working surface), try to knead the dough together with your hands. Most likely you'll need to add 1~ 2 tbsp more of cold juice if the dough is too dry to stick together.
3. Don't over-work the dough. Stop once the dough comes into a ball. Press it into a flat disk and wrap with plastic wrap. Chill in the freezer for 30 min, or in the fridge for 1 hour before using.

flour, butter, salt, very cold

Taken from food52.com/recipes/24750-juice-up-your-pie-crust (may not work)