Butter Pie Crust

BUTTER PIE CRUST

Butter really does make the best pie crusts. The secret is keeping the dough cold and working it as little as possible.

Makes one 8” – 10” double crust pie.

2 1/2 c flour
1 t sugar
1/2 t salt
1 c (2 sticks) cold unsalted butter, grated
1/4 – 1/2 c ice water (fill a cup with water & add a few ice cubes; the colder the water the better)

Grate butter into food processor bowl. Add flour, sugar, and salt; blend in processor, using on/off turns, until coarse meal forms. 1/4 c water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; divide in half and flatten into 2 disks. Wrap in plastic; refrigerate at least 1 hour. If you can, chill the piecrust after rolling out and before baking.