All Butter Pie Crust

Ingredients

5 to 6 tablespoons ice cold water

2 cups all-purpose flour

1/2 teaspoon salt

11 to 12 tablespoons cold unsalted butter

Directions

1. Measure out the flour (unsifted) by leveling off dry measuring cups, and add the flour to the large bowl. Add the salt to the flour and give it a quick stir to combine evenly.
2. Use cold butter, measure out the amount you need, cut into small cubes and add to the flour. Break up any pieces that stick together and toss them all to coat them with flour. (If it is a warm day, chill this mixture briefly in the freezer before continuing.)
3. Using a pastry cutter, press the blades through the mixture, bearing down repeatedly like you would to mash potatoes. Repeat the gesture until the largest pieces of fat are the size of shelling peas and the smallest are the size of lentils (none smaller). Re chill if necessary.
4. Add water and toss to coat the small balls of butter. Use your hands to mold the dough into a ball. Sprinkle more water on the top if it is crumbly. Spilt ball into two and form two discs. Wrap in plastic wrap and chill in the refrigerator for at least an hour.

This is the best pie crust and it is super easy to make. I use the KitchenAid mixer with the dough hook and it works perfectly. Just toss in the flour and butter and mix until the pieces are small like it mentions above, then add water.

Makes 2 pie crusts

Recipe from Pie Love You