Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter.
- Drizzle in 6 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add more water if needed, just until the dough holds together when pinched.
- Divide the dough in half and shape each portion into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or overnight) before rolling out.
- When ready to use, roll out on a lightly floured surface and bake according to your pie recipe.
Would you like me to also include a few tips, like how Ruth’s grandma might have kept it extra flaky? 🍂