Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 5 tablespoons oil
  • 1/2 cup unsalted butter (cold)
  • 1/2 cup ice water ((approximately))

Instruction

  • Place the flour and salt in a large bowl, and whisk to combine.
  • Add the oil, stirring until the mixture resembles coarse crumbs.
  • Cut the butter into thin slices and toss in the flour mixture to coat.
  • Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.  (You may need slightly more or less water.)
  • Tumble the dough out of the bowl and onto a large sheet of plastic wrap.
  • Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.
  • Chill the dough in the refrigerator for 1 hour.
  • Flour the work surface, rolling pin, and the chilled dough lightly, then divide the dough into 2 equal portions.
  • Roll each portion out to ¼” thickness, and fold into thirds. Fold into thirds again, then one more time.
  • Refrigerate for one more hour, or freeze for later use.
  • If frozen, thaw the dough in the refrigerator overnight.
  • Unwrap the dough and roll to about two inches larger than the diameter of your pie plate.
  • Slip the dough into the ungreased pie plate, and prick the bottom with a fork. Refrigerate while preparing the filling.
  • Baking time will vary according to pie filling (see notes above, under the heading "How Long to Bake Pie Crust). Crust should be a deep golden color, and flaky.