Ingredients:
2 1/2 cups all-purpose flour, plus more as needed (spooned and leveled)
2 tsp granulated sugar
1 tsp salt
1 cup unsalted butter, chilled and cubed
1/2 cup ice water, plus more as needed
Instructions:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
- Using a pastry cutter, food processor, or two forks (pastry cutter is ideal), cut the butter into the dry ingredients until all flour is coated. You’re looking pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 tbsp at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup of ice water.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1″thick disc.
- Wrap each disc tightly in plastic and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
- When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
- Proceed with the pie per your pie recipe’s instructions.
