Flaky Butter Pie Crust

For my IG Strawberry-Sumac Pop Tarts (posted today), or any pie needs you may have

This is the recipe I use in all my books (and recommend to all the authors I work with). It’s based on the gold-standard Gourmet Magazine recipe that’s been in circulation for decades, and I find it always works. This one makes two crusts, enough for two open pies or a closed (apple, lattice, etc.) pie. Making sure all the ingredients are cold really helps, and also not overprocessing guarantees success. Enjoy!

Flaky Butter Pie Crust (Makes 2 crusts)

2 ½ cups all-purpose flour

1 ½ teaspoons sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into ½-inch cubes, chilled in the freezer for 20 minutes

8 tablespoons ice water, plus more if needed

In the bowl of a food processor pulse the flour, sugar, and salt until incorporated. Add the butter and pulse until the mixture is mealy, 20-25 pulses. Add 4 tablespoons of the water and pulse the dough, then add the remaining tablespoons of water, 1 tablespoon at a time while pulsing in between until the dough just comes together and small pieces of butter are still visible, being careful not to overwork the dough. Divide the dough in half and form into two 5-x-1 inch disks. Wrap each disk in plastic and chill at least 30 minutes before using. Discs can be refrigerated for up to 28 hours, or frozen foruo to 6 monthsm then defrosted in the fridge. Roll discs out into a 12-inch circles.

For a double crust pie:

Remove one disk of dough from the refrigerator and place it on a lightly floured surface. Using a lightly floured rolling pin, roll out the dough, rotating and carefully flipping the dough, sprinkling flour lightly on the dough as needed, until you achieve a 12-inch round, (dough should be smooth and not sticky).