2 – 1/2 cups all-purpose flour
1/8 tsp salt
1/4 cup (1-1/2 sticks) cold butter
1/3 cup ice water
In a food processor fitted with a steel blade, combine the all-purpose flour and salt. Cut the butter into 1 inch cubes and add to the bowl. Process until “grainy.”
Add the water gradually through the tube until the dough forms a ball that seems to want to chase itself around the sides of the bowl.
Remove from the bowl (watch out for the blades!) and divide the dough into two disks. Wrap each in plastic wrap or waxed paper and refrigerate for at least 30 minutes.
Flour a pastry board – or your counter if you’re kicking it old school – and toss some flour on your rolling pin as well. Roll each disk out to 1/8 inch thickness and fit each into a 9 or 10 inch pan. The crusts can either be used for two single crust pies or one double crust pie.
Butter crusts are believed by most to have a better flavor than pie crusts made with shortening. They’re a little bit trickier to work with, to be sure – but I have to agree whole-heartedly about the flavor. I prefer it.
Remember, when adding ice water for pie crust, be certain that the temperature is so cold you can barely touch it. Fill a glass with ice, add water and leet it sit. Then measure into a chilled measuring cup. It is that important to go through the extra trouble.