Ingredients (for a double crust):
• 2 ½ cups (315g) all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (optional, for sweet pies)
• 1 cup (226g) cold unsalted butter, diced
• 6-8 tbsp ice water
Instructions:
- Mix Dry Ingredients:
In a large bowl, whisk together the flour, salt, and sugar (if using). - Cut in the Butter:
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter. - Add Water:
Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Stop adding water as soon as the dough begins to come together but isn’t sticky. - Form the Dough:
Turn the dough out onto a floured surface and divide it in half. Shape each half into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Roll Out:
Roll out the dough on a floured surface to fit your pie dish, rolling from the center outward. - Assemble Your Pie:
Use one crust for the bottom and one for the top (if making a double-crust pie). Trim and crimp edges as needed. - Bake:
Follow the baking instructions for your specific pie recipe.
Pro Tip: Keep everything cold (including your hands!) to ensure a flaky crust. You can even chill your rolling pin if necessary.
Enjoy your homemade pie crust!