Yields one double crust or two 9-inch single pie crusts
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Dessert
Cuisine: American
Servings: 1double crust or two 9-inch single pie crusts
Calories: 2469kcal
Author: Patty K-P
Ingredients
1 3/4cupsall-purpose flour plus more for dusting
1tablespoongranulated sugar
1 1/4teaspoonssalt
1cup2 sticks unsalted butter, cold, cubed
2/3cupice cold water
Instructions
In a large bowl, whisk together the flour, sugar and salt.
Add the butter and use clean hands to coat each butter cube with flour, making sure to work quickly.
Continue to work quickly and flatten each cube of butter using the palms of your hands or pinching them with your fingertips. Pour in the water and use a rubber spatula to combine and bring together the dough into a rough ball.
Generously flour your work surface and turn the ball of dough onto the work surface. Sprinkle some flour onto the top of the dough ball and rub flour onto your rolling pin. Using the rolling pin, roll the dough ball into a rectangle measuring about 10 x 15-inches, sprinkling on more flour if dough begins to stick to the rolling pin.
Fold the bottom of the rectangle to meet the middle of the rectangle. Repeat with the top. Where the ends meet, fold in half once more.
Use a bench scraper to divide the dough in half. Work quickly to make a disc with each half of dough. Wrap each disc with plastic wrap and store in the refrigerator until ready to use.
Each disc is enough for one 9-inch single crust pie. If the recipe requires a double crust, you will need both discs.