Directions

Homemade Pie Crust

1. In a large bowl, mix together the flour and salt.

2. Add the butter, and work it into the mixture with the pastry cutter until it looks all crumbly. You should have some large pieces of butter still when you're done.

3. Add ½ cup of ice water to the mixture 1 tablespoon at a time, stirring the mixture after each tablespoon is added. You can stop once the dough begins to form large clumps. Do not add more water then you need. 

4. Transfer the pie dough to a floured work surface. It should come together easily and it shouldn't feel too sticky.

5. Using floured hands, fold the dough into itself until the flour is fully incorporated. Form it into a ball and divide in half.

6. Flatten each half into 1-inch thick discs using your hands, then wrap tightly in plastic wrap. Refrigerate for at least 2 hours before using.

7. When rolling out your chilled pie dough discs for use in baking, always 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 as you go. This ensures even distribution. Visible specks of butter and fat in the dough are perfectly normal and expected!

8. Note: This recipe make 2 pie crusts so cut the recipe it in half if you only need one, or freeze the extra for later!