I have made millions of pie crusts... and no matter how many times I change up my recipe... this will always be my go to pie crust recipe. It is flawless every time! Perfectly flaky, and supper buttery tasting.
This recipe is for a double pie crust. But can be cut in half for recipes that only call for single pie crusts.
Ingredients for double pie crust:
2 1/4 - 2 1/2 cups flour
1 cup of butter (chill in the freezer)
1 tsp of salt
1 tbs of sugar
1/2 - 1 cup of ice water
Additional flour for dusting
Place your butter in the freezer for about 15 minutes until it is really cold, cut into small cubes.
In a large bowl add in flour 2 1/4 cups flour, salt and 1 tbs of sugar, give it all a quick toss with a fork.
Add in butter pieces.
With a pastry blender, blend until the bits of butter are worked into the flour, they should be pea sized when you are finished.
Slowly add in the ice water. I do this 1 tbs at a time.
Careful not to over work your dough, you want pieces of butter to be visible through out (this is where you'll get your flakes from) When the butter melts during the cooking process it creates pockets between the flour layers. If you feel the dough is too wet you can a bit more flour to the mixture. If you feel the dough is too dry, add a tad more water.
After dough comes together, divide in half. Pat into disks and cover in plastic wrap. Refrigerate one hour or longer. Can be stored up to 2 or 3 days it can also be frozen.