Easy all butter pie crust comes out golden brown and flaky every single time. No need for a food processor or spending time "cutting in" the butter awkwardly with two knives!
0 Double the ingredients for a double crust pie.
1 Chill the butter for 10 minutes or so in the freezer.
2 Mix the flour, sugar, and salt in a large bowl.
3 Use the big side of the grater and grate in the butter, stopping to stir every once in awhile to cover the butter shreds with flour and keep them separate.
4 Return the butter to the freezer for a few minutes when it starts to get warm. This is important!
5 Stir the butter and flour mixture to make sure all the butter shreds are coated in flour.
6 Slowly add the water, a little at a time, stirring with a fork.
7 The dough is ready when it holds together without crumbling. You may need a little more or less water. If you need more water add it a teaspoon at a time.
8 Form into a ball, wrap in plastic wrap and freeze for 10 minutes.
9 Dust the counter with flour and roll out the dough to about 1/8-inch thick.
10 Add to pie plate and crimp edges.
11 Freeze for 10 minutes before using as directed in your recipe.
