Buttery Pie Crust

So, what's a pie without a good pie crust? Well, honestly, it would be a delicious goop-like filling... or jam baked in a dish... or maybe even a fruit casserole. However you'd like to describe it, it just wouldn't be pie... so below is a recipe for a basic homemade pie crust. Sweet and simple... just like the recipe for a delicious cherry pie. ;)


Buttery Pie Crust:

Ingredients
2 1/2 c all-purpose flour, plus extra for rolling
1 c (2 sticks) unsalted butter, frozen, cut into cubes
1 tsp salt
1 tsp sugar
4 to 8 Tbsp ice water

Tools
Food processor (*or bowl and butter knives)
measuring cups and spoons
rolling pin

Directions

1. Combine flour, salt and sugar in a food processor; pulse to mix. Add butter and pulse until the mixture resembles a coarse meal (breadcrumb texture). *If you don't have a food processor, or don't feel like bringing it out, you can use a bowl and butter knives to make the coarse meal. Place the butter knives in one hand, make sure to separate them with your index finger, and slice away at the mixture... they also have a tool called a pastry knife that you can probably pick up at your local market...

2. Add ice water (try not to let the ice get in there) slowly while pulsing (or blending) until the mixture just begins to clump together. If you pinch some of the dough together and it sticks, you're good to go. If not, add a little more water and pulse/blend again.

3. Pour the dough out from the machine/bowl onto a flat, clean surface and separate into two even-sized mounds. Knead or roll the dough into 2 discs. Sprinkle a little flour on the dough and wrap each disc in plastic wrap and refrigerate for at least an hour before using. *Note: If you are preparing the dough in advance, you don't have to roll it out. Just wrap the mound of dough in plastic wrap and place it in the refrigerator.

4. Before placing in the pie plate, give the dough disk a little sprinkle with flour and a once-over with the rolling pin. If the dough is still a little sticky on the bottom, sprinkle it with a little more flour, place it in the pie plate and stick it back in the refrigerator for about 15 minutes before adding the filling. The firmer the pie dough, the flakier the crust.