Perfect Pie Crust

Ingredients

1/2 cup butter, diced and chilled (I use salted butter, see note)

1 1/4 cups all-purpose flour

1/4 teaspoon salt

2-4 tablespoons ice water (I always use 3 tablespoons)

Directions

Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in food processor. Pulse once to mix.
Alternately, whisk in a large bowl if you are not using a food processor.
Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse, a few times. I always add a third tablespoon of water and pulse until the dough forms a ball. This takes a few seconds. If you find your mixture is too dry, you can add another tablespoon of water. Turn out the dough onto a lightly floured surface.
Alternately, without a food processor, cut your butter in using a pastry cutter. Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.
I recommend using a silpat or roul'pat or other similar silicone surface for rolling. But you don't have to, you'll just have to use more flour. Press the dough ball into a disk and roll to about 1/4" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9" pie plate. For a bigger pie plate or for a double crust, double the recipe.

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