Perfect Pie Crust

By RogRot

Ingredients

• 1 c. (2 sticks) unsalted butter, chilled, plus more for pie plate
• 2 1/2 c. all-purpose flour, plus more for rolling out dough
• 1 tsp. salt
• 1 tsp. sugar
• 1. Cut each stick of butter into eight pieces, refrigerate until needed. Place flour, salt, and sugar in a large mixing bowl, and mix together
• 2. Add chilled butter. Use pastry blender, cut butter into flour mixture; mixture should resemble coarse meal, size of small peas.

Preparation

Step 1

5. Lightly dust clean, dry work surface with flour. Place chilled dough in center of work surface, & dust dough & rolling pin with flour. Position rolling pin on center of disk, & begin rolling dough away from you. Give disk a quarter turn, & roll again. Continue turning & rolling until you have even ⅛-inch thickness. Turning dough as you roll will prevent it from sticking to work surface. A dry pastry brush is handy to remove any excess flour during & after rolling process.
6. Lightly butter pie plate. To minimize stretching when moving dough, roll it around pin, lift up, & unroll over buttered pie plate. Using fingers, gently pat dough into place. Trim any excess dough with paring knife or kitchen shears, leaving 1-inch overhang; then fold dough under to reinforce edge.
7. You can also use food processor; pulse in butter 8 to 10 seconds. Add ¼ to ½ c. ice water through feed tube with machine running. (Not over 30 seconds!