All Butter Pie Crust

Ingredients

• 2-1/2 cups all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. salt
• 1 cup butter
• 1/2 cup ice water

Directions

• Step 1. Mix the flour, sugar and salt together in a large bowl. Add the cubed butter on top.
• Step 2. Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until the flour is coated. You’re looking for a pea-sized bits of flour coated butter. A few larger bits of butter is okay too.
• Step 3. Measure ½ cup of water in a cup. Add ice and stir to chill water. From that measure ½ cup of water since the ice has melted a bit. Drizzle the cold water in by 2 tbsp. at a time, stir after each addition. Stop adding water when the dough comes together easily and begins to for large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. Use approx. ½ cup ice water.
• Step 4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough itself until the flour is fully incorporated into the fats. Form into a ball. Divide in half. Using your hands, flatten each half into 1-inch-thick disc.
• Step 5. Wrap each disc tightly with plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
• Step 6. When rolling out chilled dough be gentle with your rolling pin. Start from the center of the disc and work your way out in all directions, turn the dough with your hands between rolls. Smooth out the edges if you notice cracks. Be sure to keep your work surface, rolling pin and hands lightly floured to make rolling easier.
• Step 7. Proceed making your pie per your recipe’s instructions.