All-Butter Pie Crust
TWO 9 inch pie crusts
2-1/2 cups all-purpose flour (300 grams)
1/2 teaspoon fine sea salt
2 sticks + 2 tablespoons butter, salted or unsalted, cold and cut into cubes (18 tablespoons/9 oz)
1/2 cup ice water
In a large bowl, whisk together flour and salt. Cut in butter with pastry blender, fork, hands, or use a food processor to pulse it all together until it resembles coarse crumbs. I prefer to use my hands but don’t over work it.
Slowly add ice water, 1 tablespoon at a time, until the dough just comes together. It should be moist but not wet and should form a ball. Cut in half, wrap is plastic wrap and pat down to small disks, like a hockey puck. Refrigerate for a minimum of 4 hours, overnight is best, and up to 2 days. Can also be frozen.
TIPS: Be generous with flour when rolling out the dough. Keep flipping sides and keep the dough moving as you roll it out. If you are blind baking the crust, put the crust in the fridge or in the freezer for a short while after it is rolled out, in the pan and filled with weights so it is adequately chilled before baking to prevent the sides from slipping.