This is the best pie crust recipe on the face of the earth. I make it in my food processor. No matter how many crusts I need I never double the recipe. I just keep making a batch for every crust. Its very quick, and very successful, so I just don’t play around with perfect. The day before Thanksgiving I have been known to make 8 batches.
If you don’t have a food processor you can put the ingredients in a bowl and use a couple of forks to blend the butter and flour to the right consistency.
Do ahead tip: Pastry may be refrigerated in your pie plate covered with foil up to one week or frozen. Bring to room temperature before filling. Karli and Samantha are in charge of pies for Thanksgiving. For the apple pies they use a cookie cutter to make leaf shapes in three different sizes and top the pies with those instead of a single crust. Its the bomb!!!!
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Flaky Pie Crust
Instructions
In a medium bowl or food processor fitted with the metal blade, mix flour, salt and butter.
Process until mixture is crumbly.
Add ice water and process until dough is thoroughly moistened and forms a ball.
Wrap in wax paper and refrigerate at least an hour or until cold enough to roll. On a lightly floured surface, roll out dough to fit your pie plate.
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