8 tablespoonstablespoons(113grams)unsalted buttercut into ½ inch pieces, 1 stick in total
¼teaspoon(1gram)salt
¼cup(60ml)ice cold water
Instructions
In a medium bowl combine flour and salt. Add cold cubed butter.
Mix the butter, flour and salt together with a pastry cutter until it resembles coarse crumbs.
Add ice cold water to the dough a little at a time just until the dough comes together (you don’t have to use the whole ¼ cup).
Wrap the dough in plastic wrap and refrigerate for about an hour and up to 3 days.
Remove one dough ball from the refrigerator and roll it out into a 13-inch circle and transfer to a 9-inch pie dish. Place the crust back in the fridge until you’re ready to add the filling.
Notes
This recipe creates one 13 inch circle of pie dough, or enough to make a single crust pie. For a double crust pie, double this recipe.