Yields 2 —8” to 10” pie crust

Ingredients:

3 c. flour

1 t. salt

4 oz. (1 stick) chilled butter diced into small pieces

1 ½ c. iced water

  1. Combine dry ingredients into a large bowl
  2. Add butter pieces to dry, use a pastry cutter or back of a fork to cut butter into dry ingredients.
  3. Create a well in the middle and add iced water.
  4. Use a spatula or your hands to collapse ingredients into the water.
  5. Use your hands to get all of the dry incorporated with water. Put in ball, flatten with palm of hand, and fold like a book. Repeat folding 4 to 5 times. This creates layers and a flaky crust.
  6. Remove from bowl onto a floured surface and separate into two equal parts.
  7. Wrap tightly in plastic wrap. Use hands to round and lightly press down to flatten. This will make it easier to roll out.
  8. Refrigerate for a minimum of 30 minutes, so dough can rest. You can make a few days ahead or even freeze for later use.