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
2 1/4-1/2 cups flour
1 cup of butter (chill in the freezer)
1 tsp of salt
1 tbs of sugar
1 tbs of sugar for dusting
1/2 - 1 cup of ice water
Place your butter in the freezer for about 15 minutes till its really cold, cut into small cubes.
In a large bowl add in flour salt and 1 tbs of your sugar, give it all a quick toss with a fork.
Add in butter pieces.
With a pastry blender, blend till the bits of butter are worked into the flour... should be pea sized.
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.
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 or frozen)