Pie Crust

Directions

• In a large mixing bowl, combine the flour and salt.
• Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse sand.
• Add 4 tablespoons of ice water to the mixture and stir with a fork until the dough starts to come together. If the dough is still dry and crumbly, add additional ice water, 1 tablespoon at a time, until the dough comes together.
• Turn the dough out onto a floured surface and use your hands to gently knead it until it comes together in a ball.
• Flatten the dough into a disk and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes or up to 2 days before using.
• When you’re ready to use the dough, remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
• On a floured surface, roll the dough out into a circle that is about 1/8 inch thick and a few inches larger than your pie dish. Transfer the dough to the pie dish and press it into the bottom and sides of the dish. Trim any excess dough from the edges of the dish and use a fork to poke a few holes in the bottom of the crust.
• Preheat your oven to 375°F (190°C). Bake the crust for 10-12 minutes, or until it is lightly golden. Allow the crust to cool before adding your filling.