Combine dry ingredients. Mix together flour, salt, and sugar in a large mixing bowl.
Add cold butter. Grate cold butter into the flour with a coarse grater. Rub flour and butter together to bind.
Add ice water. Add a little less the ½ cup of ice water. Mix the dough with a spatula or your hand. Add ice water, a couple of tablespoons at a time if dough still seem too dry. Dough is ready when large clumps form.Pat the dough together to form a ball and divid it into two portions. Flatten both portions into an inch thick discs.***Remember to avoid overmixing to keep crust tender.
Chill the dough. Tightly wrap the dough with plastic wrap and chill for at least an hour or up to 4 days.
Roll out dough. On a floured surface, roll out a disc of dough to ¼ inch thick. Make sure to lift up the dough after every few rolls to prevent sticking. Sprinkle more flour underneath if need.***Repeat this step to make another crust bottom or add a top crust to creation!
Mold into baking pan. Drape the dough over the rolling pin and roll it onto itself like a scroll so that you can easily transfer the dough safely onto the baking pan. Gently mold the dough to your baking pan and cut off excess. Using the prongs of a fork, dock the crust to allow steam to escape and to prevent uneven baking.
Use it for any recipe in need of an awesome pie crust!
Pie dough can be frozen up to 2 months. Simply thaw in the fridge overnight.
Keywords: buttery, flakey, kitchen essentials, pie crust