Butter Pie Crust

By chelyc13

Ingredients

• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup very cold butter, cubed or cut into small pieces
• 6 to 8 tablespoon ice cold water
• (Egg wash optional 1 egg with 1 tblsp water or milk)

Preparation

Step 1

1. In a large bowl or mixer, combine the flour, salt,a nd sugar. Add the butter pieces and cut them into the flour mixture, working until you ahve big crumbs. Add ice cold water, 1 tablespoon at time, and mix in until the dough holds together.

2. Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.

3. Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled out dough in the pie pan and press into place.

4. For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimpt he edges of the top and bottom crusts together with your fingers to seal them all around the pie. you can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently life the edges from the pan a bit (it helps make it easier to caut and serve slices of the baked pie later on).