Ingredients:
2½ c. flour, plus extra for rolling
1 c. (2 sticks) butter
1 tsp. salt
1 tsp. sugar
Ice water
This recipe makes two crusts.
Cut butter into small cubes. Place in a bowl and freeze for 30 minutes.
In a medium bowl, place flour, salt and sugar. Whisk together.
Add half the butter. Use a pastry blender to mix in the butter. Then, add in the other half of the butter. You still want some butter pieces because that’s what makes your crust flaky. But they shouldn’t be any bigger than peas. Use your hands to mix, if necessary.
Get a large glass of ice water.
Add ¼ c. ice water (make sure no ice is in the measuring cup) to your pie crust. Mix in with pastry blender. Continue to add ice water a tablespoon at a time. Blend with pastry blender, then check consistency of the crust after each addition. You want it to be crumbly, but it also needs to hold together if you squeeze it into a ball. If you have too much water, your crust will be tough and yucky.
When your crust is the right consistency, put out a baking mat on the table and sprinkle with flour. Put the dough on the baking mat and divide in half. Form each half into a disc, so you have two discs. Cover each with plastic wrap and place the discs in the fridge for an hour.
After an hour, take your discs out of the fridge. Sprinkle the rolling pin and the baking mat with flour and roll your discs out into 9-inch pie crusts.
