Buttery Pie Crust

May yield 2 pie crust

(These measurements usually yield 2 pie crust - to make 1 pie crust, halve the recipe)

Ingredients

• 2  1/2 cup flour
• 2 stick unsalted butter = 1 cup (butter should be cold and cut into small pieces)
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup ice cold water (add 1 tbsp at a time)

Directions & Tips

1. Using a large mixing bowl, sift flour. Add salt & sugar and mix.
2. Add butter to the flour mix. Using your fingers, blend the butter into the flour. The dough will begin to look crumbly.
3. Add 2 tbsp of ice cold water throughout the crumbly dough. The crumbs will begin to form larger pieces.
4. Use your hand to press the dough into itself while adding the rest of the water. The dough should come together at this point. (Do Not work dough too much, we just want to mix in the ingredients right now)
5. Gently work the dough into a ball. Wrap in Saran Wrap or parchment paper
6. Place in fridge for 1-2 hours
7. Remove from fridge - flour surface
8. Place rolling pin in the center of the dough, begin to gently roll the pin back and forth until the dough becomes flatter.
9. This is probably the most tedious part - roll the  dough outward in a rectangle up and down twice, left and right twice and repeat. Dough should be rolled out at least 1-2 inches wider than pie dish.
10. Flour your rolling pin - gently roll pie crust onto rolling pin (this will help you to easily lay your Crust into the pie dish) then roll out onto your pie dish.
11. Being very careful outline the inside of the pie dish with the dough. Cut off excess dough and design your crust. I prefer a crimped crust but the way my nails are set up right now … spoon scallop is the easiest for me when I Dont want to take off my nail enhancements.
12. After designing your pie crust, place parchment paper on top and place crust in fridge for 20 mins to stiffen
    Preheat oven to 325 degrees
13. Remove crust from fridge, use a fork to prick holes in the bottom of crust - this helps to release moisture when you add your filling to crust later on
14. Using the same parchment paper - place pie weight or dried beans on top of paper in the center of the pie. This will help the edges of the pie keep it's shape while blind baking.
15. Bake for 20 mins.
16. Remove from oven. Crust is ready to be filled with pie filling.

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