- Cube your butter and put in the fridge. Measure 1/2 cup of water and add lots of ice. These ingredients should be cold when used.
- Mix the flour, sugar, and salt together in a large bowl. Add the very cold, cubed butter on top.
- Cut butter into the dry ingredients using a pastry cutter, food processor, or two forks. Do this until all of the flour is coated, and most of butter-coated flour are pea-sized. It's ok to have larger chunks of butter in the mix.
- Drizzle 2 Tbsp of water in and give it a quick mix. Then add 2 Tbsp more and mix again. Do this until the dough begins to form large clumps. Do not add more than you need. It's ok if there's some dry bits still in the bowl as long as it's mostly clumped together.
- Scoop out dough onto a floured surface. Gently fold the dough onto itself until it forms a ball. There should still be visible chunks of butter. Do not over mix!
- Divide the dough into two pieces and make into flat discs, about 1" thick. Wrap in plastic wrap and refrigerate at least 2 hours or up to 5 days before use.
- Gently roll out the dough on a floured surface. Don't use too much force in this step, and work from the center out. Turn the dough with your hands after every few rolls and keep the work surface floured.
- Your dough is ready! Continue with your pie recipe.
- Perfecting the perfect pie crust can take some skill. Check out 11 tips to make the perfect pie crust here.
- Pie crust can be frozen for up to 3 months. You can freeze the discs or the rolled dough. If freezing rolled dough, place some waxed paper on top and fold into a neat square or roll into a log. Store in the freezer in an airtight bag.
- Any all-purpose flour can be used to give different digestibility and flavor to the crust.