Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-4 tablespoons ice water
Instructions:
- In a large bowl, whisk together the flour and salt.
- Cut the cold butter into the flour using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. There should still be some pea-sized pieces of butter visible.
- Slowly add the ice water, one tablespoon at a time, tossing with a fork after each addition, until the dough just comes together. You may not need all of the water.
- Gently gather the dough into a ball. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.
Here are some tips for making a great pie crust:
Use cold ingredients: This will help to prevent the butter from melting and making the crust tough.
Don’t overmix the dough: Overmixing will develop the flour’s gluten, making the crust tough.
Handle the dough as little as possible: The more you handle the dough, the tougher it will become.
If the dough is too dry, add a little more ice water, one teaspoon at a time.
If the dough is too sticky, flour your hands lightly before handling it.
