Butter Flaky Pie Crust


°1-¼ cup flour

°½ cup butter, chilled

°1-½ tsp sugar

°½ tsp salt

°2 tbsp ice water, you may need a little more or less


Double ingredients for double crust pie.

Chill the butter for about 10 minutes in the freezer.

Blending flour, sugar and salt in  bowl.

Use the large side of the grater and grate the butter, stopping to stir occasionally to coat the butter pieces in flour and keep them separate.

Return the butter to the freezer for a few minutes when it begins to heat up. It is important!

Stir the butter and flour mixture to make sure all the butter pieces are coated in the flour.

Slowly add the water, little by little, stirring with a fork.

The dough is ready when it holds together without crumbling. You may need a little more or less water. If you need more water, add a teaspoon at a time.

Form a ball, wrap in plastic wrap and freeze for 10 minutes.

Dust the counter with flour and roll out the dough to about ⅛ inch thick.

Add to pie plate and crimp edges.

Freeze for 10 minutes before using as directed in your recipe.

Enjoy !