Buttery Pie Crust

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, diced and then chilled
¼ cup ice cold water, or as needed

Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.

Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate for an hour.

Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.

Fill and bake as directed in your pie recipe.

– Dice the butter first, and then chill before using.
– Makes one single crust.
– Best with quiche or other savory fillings.

Family Recipes