Ingredients

The following ingredients have 4 Servings
  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Unsalted Butter (, very-cold and cut into 1/2 inch cubes (this is 2 sticks))
  • 1 teaspoon Salt
  • 1 teaspoon Granulated Sugar
  • 8 Tablespoons Ice Water

Instruction

  • Place the flour, sugar and salt into a bowl and mix well. 
  • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
  • Add the ice water (*see note), just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
  • Smash the dough together and separate into two balls.
  • Wrap in plastic wrap and rest in the fridge for 1-2 hours or up to 2 days in advance (you'll want to let the dough sit on the counter a good 10 minutes before rolling). **See notes for freezing.
  • Allow to sit out for a few minutes and then roll out dough as the pie recipe instructs. ***See notes for information on blind baking a pie crust.