(2)-9 inch crusts
Roll the dough out rather thin so you can get 2 crusts and to insure a flaky not soggy crust.
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoon sugar
1 cup butter, cold
3-4 tablespoons ice water
Place all of the dry ingredients together in a bowl. Cube the butter into small peices and blend them together until the butter becomes the size of small peas and evenly worked through the flour.
Add the water and work it into the dry ingredients with a scraper until the dough comes together and a ball is formed.
On a lightly dusted surface, press the dough into a flat circle the wrap with plastic. Refrigerate for at least a 1/2 hour or over night.
When ready to assemble your pie, remove dough from the refrigerator, lay it on a lightly floured surface and roll out into a circle about a 1/4 of an inch thick all the way around.
Loosely drape the dough over the rolling pin and place it into your pie tin trimming the edges and crimping around the top border.
If you are baking blind, prick the dough with a fork first then cover the crust with parchment paper and pie weights or rice and bake in a 375 oven until lightly browned. Remove the parchment and weights and bake another 5 minutes until golden brown.
Pie crust is best when you take the time to blend the butter and flour together by hand instead of using a mixer. Taking a few extra minutes does produce a much flakier crust.
This recipe is for 2 crusts so you can either make more than one crust and freeze it until you are ready to bake a pie or the extras make nice sugar-cinnamon rolled cookies.