Classic Butter Pie Crust
Yield: 1 double crust pie or 2 single crust pies
The key to a flaky and tender pie crust is to make sure you are working with very cold ingredients (you can even chill your flour in the fridge for a bit!) and to work the dough as little as possible before rolling out.
Combine flour, salt and sugar in a bowl or food processor. Add butter and work into the flour until the mixture resembles coarse meal, with pea-size pieces of butter.
Drizzle in ice water, 1 tablespoon at a time, mixing or pulsing until mixture just begins to come together. Pinch a small amount of dough with your fingers – if it holds together without crumbling, the dough is ready. If the dough has dry spots or crumbles easily, add a bit more water.
Gather the dough into a ball and divide in half. Gently shape each half into a round, wrap in plastic and chill for at least 30 minutes.
Allow crust to warm up for 5 to 10 minutes before rolling on a lightly floured work surface.
This pie crust can be made gluten-free by substituting your favorite gluten-free flour mix for the all-purpose flour. For a vegan crust, use Earth Balance shortening sticks instead of butter.
Recipe by, PCC Chef