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Pie Crust…one of my biggest challenges to this day. This recipe is fool proof. You really need to try it, it makes your life easier and makes a really good pie crust. This recipe makes 2 pie crusts so if your pie recipe asks for only the bottom crust then half the recipe. This one is a keeper.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (2 sticks) unsalted cold butter
1/4 to 1/2 cup ice water
Cut butter into 1 inch pieces. Place the flour, salt, and sugar in a food processor and mix until combined. Add the butter and pulse, until the mixture is crumbly. Put water in a bowl with ice as it needs to be very cold to avoid melting the butter when mixing it in. Slowly and 3 tablespoon at a time, between pour 1/4 to 1/2 cup of ice water just until the dough starts to come together when pressed between your fingers (it should not become a solid ball of dough inside the food processor).
Turn the dough out onto the table and press it into a ball. Divide into two equal pieces (I weight them) creating discs, cover with plastic wrap, and refrigerate for 30 - 45 minutes.
Work with one of the dough discs first while keeping the second one on the fridge. On a floured surface, roll out the dough into an even circle, lifting up and turning it around as you roll. To have a uniform thickness always roll out starting from the center of the pastry. You can measure if the circle is big enough by putting your pie plate upside down on top of your pastry circle, the dough should be just a bit larger than the pie plate.
Being careful, lift the dough into your pie plate. Tuck the edges with your fingers and make the design you prefer for the edges (fluted, crimp, fork...). Continue placing filling from your pie recipe and follow instructions.