Are you like me and fall in love with your grandmother’s buttery and flaky pie crust? Every Thanksgiving and Christmas we would trek up to my maternal grandmother’s house and there would always be a pie awaiting us. That was normal everyday pie, it was a buttery, flaky, and perfect pie crust. This pie crust literally drove my mother a nervous wreck as my father loved pie. He would always say, “You know Brian, there are only two types of pie I like. Hot and cold.”
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
- In a large bowl, combine your flour and salt. Cut in the butter until the mixture starts to resemble coarse crumbs. Stir in the water, just a tablespoon at a time, until the mixture forms a ball. Wrap this ball in plastic wrap and it refrigerate for a minimum of 4 hours and preferably overnight.
- Roll the dough out to fit a 9-inch pie plate. Place the dough in the pie plate. Use your fingers to press the dough so it evenly covers the bottom and sides of the plate.