Description
The only pie crust recipe you’ll ever need!
Ingredients
Scale
- 4 sticks butter, cold
- 4 cups AP flour
- 1 tsp salt
- 8 fluid oz water, cold
Instructions
- Cut butter into small cubes, and place in the fridge for 30 minutes. Once the butter is cold, add to the flour and salt, and mix by hand or with the paddle attachment of a mixer in first speed.
- Mix until the butter is incorporated, and about the size of peas. Add the cold water, and continue to mix just until together. Form into a square, and wrap in plastic wrap and chill for at least 4 hours, preferably overnight.
- When rolling out, use plenty of flour, but keep a pastry brush handy to brush off excess.
- Place ½ the dough on a floured table and using a rolling pin, roll in all directions evenly until it’s about a ¼ of an inch thick.
- Lay down pie pan and cut a circle two inches larger than your pan.
- Place this piece of dough in the bottom of your pie pan, then slightly pull the dough up the sides of your dish all the way to the edges.
- Place back in fridge for 30 minutes.
- Place desired filling in the pie.