This is my go-to pie crust! It’s buttery and flaky!
Ingredients
Pie Crust - makes 2 pie crusts
- 2 1⁄2 cups unbleached all-purpose flour
- 1 cup cold butter, cut into cubes
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 cup ice water, plus a couple more tablespoons
Directions
- In a food processor, mix flour, salt, and sugar together. Then add the cold butter and pulse the food processor until the butter is the size of peas. Slowly add the water until a dough forms. Be careful not to over-mix. Note: You may need a couple more tablespoons of ice water.
- Turn the dough onto a lightly floured surface, and divide the dough in half. Form each half into a disk about 1 inch thick and wrap it in plastic.
- Refrigerate for about 30 minutes or up to overnight before rolling out for your favorite pie recipe!
Notes
To freeze: Place wrapped pie discs into a freezer bag for up to 3 months.
To thaw: Place dough over night in the refrigerator to thaw and use for your favorite pie recipe.
