Basic Buttery Pie Crust Recipe

Instructions

Before you start, remember these top tips: all ingredients should be very cold, sift the flour before you measure, always add the water a tablespoon at a time to avoid adding too much, work quickly, do not overwork the dough and the key to a successful pie crust is to keep the fat pieces intact as much as possible. 

Cut the butter into 1/2" cubes by slicing the stick of butter down the center lengthwise and again on the other side to create 4 long strips. Then cut the 4 sticks into cubes. Place in the freezer for 30 minutes.

Place dry ingredients in a food processor and give it a few pulses to be sure it is well mixed. Place butter cubes in the food processor and give it 8-10 pulses until you have small pea sized pieces of butter coated in flour. Add the icy cold water one tablespoon at a time and give the dough a pulse after each addition. The dough is done when it looks crumbly but holds together when pinched.

This recipe makes two crusts. Divide it in half and knead each portion just enough to shape it into a disk. Wrap each disk in cling film and transfer to the refrigerator for at least one hour or up to 2 days. It could be placed in the freezer and used up to 2 months later.