This is my favorite pie crust recipe. It is truly perfection it makes the best buttery flaky crust. I always double my recipe, make once use multiple times. I will freeze so I can make a pie or cobbler quickly. It will stay fresh for up to six months. In the summer with fresh fruits it simplifies baking.
I hope you will love it as much as we do.

Ingredients:

2 and 1/2 cups all-purpose flour

2 teaspoons granulated sugar

1 teaspoon salt

1 cup butter, chilled and cubed

1/2 cup ice water

Directions:

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Using a pastry cutter cut the butter into the dry ingredients until all flour is coated.

You’re looking for pea sized bits of flour coated butter. A few larger bits of butter is ok.

Measure 1/2 cup of water in a cup. Add ice. Stir it around let sit for five minutes. The colder the better.

Measure out 1/2 cup of the cold water, since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps.

The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need.

Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using.

When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling easier.

Proceed with the pie per your recipe’s instructions.

Replacing 1 Tablespoon of ice water with cold apple cider vinegar creates an even flakier more tender pie dough.

Happy Baking 😊

Kelli B