Classic Pie Crust

Single 9” Ingredients:

• 1 1/2 cup all purpose flour

• 1 1/2 sticks butter (very cold, cut into small cubes)

• 1/2 teaspoon salt

• 5 tablespoons water (ice cold)

Double 9” ingredients:

• 3 cups all purpose flour

• 3 sticks butter (very cold, cut into small cubes)

• 1 teaspoon salt

• 8-9 tablespoons water (ice cold)

In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse sand. Gradually drizzle in ice water and pulse until mixture clumps. Once mixed, pour pie dough onto plastic wrap. Form into ball and flatten out into disc. Cover in plastic wrap and chill for one hour. Roll out dough to 1/4” thick and large enough to cover pie plate. Carefully lay over pie dish and trim excess overhang so dough is flush with plate. Flute edges and freeze for 30 minutes. Add your pie filling and bake as directed or until golden brown. To blind bake- dock chilled pie crust with fork, cover with parchment or foil, then fill with pie weights. Bake at 425 degrees F for 20 minutes. Carefully remove crust from oven and remove weights and parchment. Reduce oven temp to 350 degrees F and bake 15 more minutes. Fill with any no-bake filling.