2 ½ cups (300 g) all purpose flour
2 sticks (1 cup, 226 g) salted butter
½ cup (120 ml) cold water
Scatter the cold butter pieces over top and pulse butter until mixture resembles coarse cornmeal. If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry blender to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller.
Sprinkle 6 tablespoons of the ice water over the flour mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor.
Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time.
Chill the ball of dough.
Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time).
When ready to use, on a lightly floured surface, roll pie crust into a 12-inch circle. Fold the dough in quarters, and then transfer to your 9-inch pie plate.
2 ½ cups (300 g) all purpose flour
2 sticks (1 cup, 226 g) salted butter
½ cup (120 ml) cold water
Scatter the cold butter pieces over top and pulse butter until mixture resembles coarse cornmeal. If using a food processor, pulse a few times to cut the butter in. If making by hand use a pastry blender to cut the butter in. You can also use just your fingertips and squish the butter pieces until they are smaller.
Sprinkle 6 tablespoons of the ice water over the flour mixture. Stir the dough together using a spatula, until the dough sticks together if making by hand or pulse with the food processor.
Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining 2 tablespoons water one tablespoon at a time.
Chill the ball of dough.
Divide dough in half, shape and flatten into 4-inch discs and wrap each in plastic wrap. Chill for at least 1 hour (up to 3 days ahead of time).
When ready to use, on a lightly floured surface, roll pie crust into a 12-inch circle. Fold the dough in quarters, and then transfer to your 9-inch pie plate.
