{recipe} Perfect Buttery Pie Crust

I use to be so intimidated by pie crusts, it always seemed like so much work, as well as a little complicated.  To my surprise, it is actually extremely simple, and super delicious.  It is also a fun ritual do do by hand.

  PERFECT BUTTER PIE CRUST:
* makes  standard pie crust

1 1/4 cups all-purpose flour, sifted (I use King Arthur flour)
1 1/2 tsp raw sugar
1/2 tsp  celtic sea salt
1/2 cup unsalted butter, cold + cut into cubes
1/4 cup ice cold water

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Before you start making your pie dough, gather and prepare all your ingredients.

In a large mixing bowl, stir together the all-purpose flour, sugar, and salt.  Using a pastry blender work the butter into the flour mixture until it resembles tiny peas.  Drizzle the water over the flour-butter mixture and using a flexible spatula gently stir together, until a craggy mess forms.  Knead the dough together until all the loose bits come together.  Form the dough into a disc, and tightly wrap the dough disk in plastic wrap.  Refrigerate for at least 2 hours.

NOTE: This pie crust can be kept in the refrigerator for up to one week or alternatively you can freeze this pie dough for up to 4 months.  Place your tightly wrapped pie dough disk into a labeled (content and date) freezer zipper bag.

Roll the dough out on a floured counter top, into a 12 to 13-inch round circle.  Fold the dough gently in half, and place into the pie dish, unfold the dough draping it over the sides of the pie plate, lowering enough dough to fill the cavity.  Press against the sides, and trim the overhang to 1 inch.  Let the dough chill in the refrigerator until you are ready to use it for your favorite recipe.

pie dough disk - ready for the refrigerator.