- 2 1/4 cups flour
- 1 teaspoon salt
- 1 cup cold butter, diced
- 6–8 tablespoons ice water
- Add the flour and salt to a large mixing bowl and whisk together until well combined.
- Sprinkle the cold, diced butter over the flour. Use a pastry cutter to cut the butter into the flour until you have large pea-sized pieces of butter covered in flour.
- Next, add the ice water. Drizzle the ice water over the dough, two tablespoons at a time, and work the water into the dough. Add just enough water until the dough starts to clump together. You’ll know it’s ready when you pinch the dough between your fingers and it sticks together. If the dough is still very crumbly, add a bit more water.
- Turn the dough out onto a floured work surface. Use your hands to form the dough into a ball and then divide in half. Form each half into a flat disk and then wrap with plastic wrap.
- Place the dough in the fridge to rest for at least 30 minutes hour before using.
- When you are ready to use, remove the dough from the fridge. If the dough has been in the fridge for over an hour, let it rest for 5-10 minutes before rolling to avoid cracking in the center. If dough begins to split in the center, that means it’s too cold. Let sit at room temperature for a few more minutes before continuing to roll out.
- Continue, per your pie recipe’s instructions.
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