Fool Proof Pie Crust
1 Cup Cold Butter Cut into Cubes
2 ⅔ Cups All-Purpose Flour
1/4 – 1/2 Cup Cold Water
2 Tbsp Sugar
1 Tsp Salt
Place the flour, salt, and sugar in the food processor and mix until combined. (you can also mix everything by hand)
Add all-butter cubes and process for another 10 seconds in the food processor. If you don’t have a food processor, use a fork to combine everything and break the butter into pieces
Add about 1/4 to 1/2 cups cold water and process until the pastry just holds together when pinched, If necessary, add more water.
Turn the dough onto your work surface and gather it into a ball. Divide the dough in half, flatten each half into a round, cover with plastic wrap, and refrigerate for about one hour or until firm.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle
To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting and turning the pastry a quarter-turn as you roll (always roll from the center of the pastry outwards)
Gently transfer to a 9 inch (23 cm) pie pan
Cover with plastic wrap and place in the refrigerator.
Take the other half out of the fridge and follow the same steps, instead of transferring it to the pie pan, Transfer to a baking sheet, cover with plastic wrap, and place in the refrigerator. This is the dough we will be using to cover the pie. If you want to be creative, this is the part of the pie to do so.
You can add different shapes to the pie