Ingredients:
2¾ cups, spooned and leveled all purpose flour
1 teaspoon salt
1 tablespoon cane sugar
1 cup; chilled and cubed unsalted butter (butter makes most tender crust)
½ to ⅔ cups ice cold water
Instructions
Whisk the dry ingredients: Add the flour, salt, and sugar to a large bowl. Whisk together until combined
Cut the butter into the dry ingredients: Add the chilled butter cubes to the bowl. Then use a pastry cutter or a fork to cut the butter cubes into the dry ingredients. To do so, press the pastry cutter or fork into the butter cubes, using a rocking motion to cut the butter as it mixes into the dry ingredients. When done, you will have a crumbly mixture with pea-sized bits of butter coated in flour.
Add the ice cold water: Gradually pour in the water one tablespoon at a time, mixing after each addition. Be careful not to over-mix. The dough is ready when it forms large clumps and is just moist enough to hold together when lightly pinched.
Form the dough: Place the dough on top of a lightly floured work surface. Fold the dough into itself just enough until it forms a ball. To do so, fold the dough lengthwise and fold it again widthwise. Be careful not to overwork the dough or the crust will be tough. Divide the ball in half. Flatten each half into a disk about 1 inch thick. The dough will have visible specks of butter. This is normal and makes the crust tender and flaky!
Chill the dough: Wrap each disk in plastic. Chill for at least 2 hours and as long as 3 days before using.
Follow your pie recipe for further instructions: Use the dough as directed in your favorite pie recipe. This recipe makes two, 9 inch pie crusts. How you roll out and use the dough will depend on the type of pie you are making. I highly recommend checking out my pumpkin custard pie or blueberry strawberry pie recipes. They are so delicious with this crust!