Basic Pie Crust
Yield: 2 crust pie
Easy to double. Form extra into 2 disks and freeze for the next occasion.
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- 2.5 cups Flour
- 1 teaspoon salt
- 2 sticks/ 1/2 lb UNSALTED butter
- 1/4 cup ice water
Instructions:Cut butter into small bits. Let’s say dime size.
Toss into the flour and salt mixture
Using the best kitchen tool ever…YOUR HANDS work the butter into the flour until the flour/butter mixture looks like rocky sand.
SLOWLY add the ice water, there are times when you won’t need all of the water, and times you might need a little more. Work the water into the flour until JUST combined. Take a small handful of the dough, squeeze. If the dough holds a shape, you are done.
Form into 2 rounds. Wrap or place in your favorite container. Let rest in the fridge for about 30 minutes.
Make your favorite pie!