- Yields: 1 double crust pie or 2 single crust pies
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt (optional)
- 1 teaspoon sugar (optional)
- 1 cup (2 sticks) cold unsalted butter, cut into cubes and re-chilled
- 1/4 to 1/2 cup ice water
Combine flour, salt and sugar in a bowl or food processor. Add butter and work into the flour until the mixture resembles coarse meal, with pea-size pieces of butter.
Drizzle in ice water, 1 tablespoon at a time, mixing or pulsing until mixture just begins to come together. Pinch a small amount of dough with your fingers – if it holds together without crumbling, the dough is ready. If the dough has dry spots or crumbles easily, add a bit more water.
Gather the dough into a ball and divide in half. Gently shape each half into a round. Wrap one in plastic while you roll the bottom crust. Roll the other ball into a crust and flip gently into the pie plate.
Trim edges and chill for 30 minutes before baking. For the second crust, either repeat the process to bake two one-crust pies, or wait to roll out the top crust until the bottom crust is chilled and you have filled it.
If you like, re-roll the scraps left over and cut decorative shapes with a sharp knife or small cookie cutters. Use a dab of milk or water to stick the decorative shapes on the top crust.
This pie crust can be made gluten-free by substituting your favorite gluten-free flour mix for the all-purpose flour. For a vegan crust, use coconut oil or shortening sticks instead of butter.
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