2 ⅔cupsunbleached all-purpose flourplus extra for dusting
1teaspoonsalt
1cupunsalted buttercold (cut into pieces)
½cupice wateror as needed
Instructions
Place flour, salt and butter into the bowl of a food processor. (or in a bowl and use a pastry cutter)
Pulse ingredients until they resemble a coarse meal.
Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Turn the dough out onto a well floured work surface. Divide into two balls, set one aside. Pat each ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.
Place dough on well floured work surface, or place between two sheets of parchment paper and roll out to 1/8th inch thickness. Roll into desired size needed for your recipe. A bottom crust for a 9-inch pie is about 13-inches in diameter. Roll the top crust out to a 9-inch diameter circle.
Fill and bake according to recipe directions.
Notes
The most important part to remember is the cold butter, cold water, and to chill before using.
Handle the dough as little as possible. Overworking the dough is for making bread {to develop the gluten}, not tender pie crust.