Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies)
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 1/4 to 1/2 cup ice water
Preparation
Step 1
By Hand:
In a large bowl, whisk together the flour, salt, and sugar. Add the chilled, cubed butter and, using a pastry blender, blend together the butter and flour until it resembles coarse sand. Alternatively, use can your hands and squeeze the cubed butter between your fingertips until it resembles a coarse sand (this method will take 5-10 minutes, but it is effective).
Add 1/4 cup of ice water and mix together the dough with your hands until it holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches this consistency.
Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using. Dough may be stored up to 1 month when frozen.
Food Processor Method:
Using a food processor, process the flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles a coarse sand. Add 1/4 cup water and pulse until the dough holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches this consistency. Do not over-process!
Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using. Dough may be stored up to 1 month when frozen.
To use:
Roll out dough into a 14" round. Wrap dough lightly around rolling pin and transfer to a 9" pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1" overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes, before baking.
If you have leftover pie dough, do not toss it away! Roll out into shapes and sprinkle with a heavy dose of cinnamon sugar. Bake at 350 degrees F for about 15 minutes and you'll have a batch of pie crust cookies. The perfect treat to hold you over until the pie comes out of the oven!