By hrader
makes one 9 inch, 2 crust pie
Ingredients
- 2.5 C Flour
- 1 Tsp Salt
- 1 Tbsp Sugar
- 1 C (2 Sticks) Cold Butter, Cut Into Cubes
- 1/4 C Cold Water
Instructions
- Lightly mix 2 cups of the flour, the salt, and the sugar in a mixing bowl or in the bowl of a food processor
- Cut the butter into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining 1/2 c flour and mix lightly or pulse the processor 2 or 3 times
- Do not overman the flour. It should coat the clumps
- Sprinkle the cold water over the dough and with your hands or a wooden spoon, mix it in until the dough holds together, then shape the dough into 2 discs. At this point, you may wrap the dough in plastic wrap for storage. It will keep up to a week in the fridge or up to 6 months in the freezer
- Have 2 sheets of parchment paper ready that are at least 12 inch square. Place 1 disc of dough between them. (if the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add too much for it to stop sticking) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, life the parchment paper away from the dough to loosen and replace the parchment paper. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan.