This pie crust comes together in no time at all and yields a flakey, delicious result. Make sure to handle the dough only briefly and keep things as cold as possible – pop the dough in the fridge to chill at any stage if it starts getting sticky or fall apart. You’ll also see better results if you do this by hand instead of in a food processor because you’ll have larger pieces of butter which enhance the flakiness. Dough can be stored in the fridge for several days or wrapped well in the freezer for 3 months.
This will make enough dough for a double crust pie or two single crust pies.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon table salt
1 cup unsalted butter
Fill a one cup liquid measuring cup with water and ice cubes; set aside. In a large, shallow bowl, combine dry ingredients. Dice butter into 1/2-inch pieces, keeping it very cold.
Sprinkle the butter cubes over the dry ingredients and use a pastry blender to crumble them in until they are the size of tiny peas. It will be uneven, but this will create a flakier end result.
Drizzle 1/2 cup of the ice water (no cubes) over the butter/flour mixture. Using a spatula, gather dough together until large clumps form. Add additional water a tablespoon at a time, as needed, and use your hands to gather the dough together and gently knead to combine. Work quickly and only enough to pull the dough into one lump.
Divide the dough in half and form into a disk. Wrap with plastic wrap and chill in fridge for at least 1 hour.
On a floured counter, roll out dough, turning periodically and sprinkling with flour to prevent sticking.
Trim one piece of dough and place in pan.
For a single crust pie, fold edges under and crimp. Return to fridge for 30 minutes. This will help prevent your crust from falling in when you bake it.
For a double crust pie, return the crust lined pie pan and the rolled out top to the fridge for 30 minutes. Remove and fill, then top with second crust piece and crimp together.
Based on recipe from Smitten Kitchen