Pie Crust

If you prefer pie crusts with butter as your fat of choice, this is the recipe for you! Make sure your butter is COLD!

Makes enough for a double crust pie, or 2 single crust pies.

Pie Crust

2 1/2 c. all-purpose flour
1 c. (2 cubes) cold unsalted butter, cut into pieces
1 tsp. salt
1 tsp. sugar
1/4 - 1/2 c. ice water

In a food processor or a bowl, combine flour, salt and sugar. Add butter. If using a food processor, pulse until mixture is in coarse crumbs with pieces of butter about the size of a pea. If using a pastry blender or knife & fork, cut in butter until the mixture is in coarse crumbs.

Add water (make sure it's very cold!) a little at a time. In food processor, pulse until dough is crumbly, but holds together when squeezed. If doing by hand, just gently scoop hands under the dough, incorporating the water, until it starts to come together. Don't add to much water! It should come together when you squeeze it, but not on it's own.

Divide dough in half and wrap each half with plastic wrap, forming into a disk. Refrigerate until firm, about 1 hour (and up to 2-3 days).

When ready to roll out, place on a floured surface and gently roll out until you've reached your desired size. Roll up using rolling pin (roll it around the pin) and roll out onto the pie pan. Pour in filling of choice, and cover with other half using the same rolling method. Trim and crimp the edges.