Eat It

Instructions

1

If you don't have a food processor, freeze your stick of butter ahead of time and use a cheese grater to grate the butter into your dry ingredients. Otherwise, combine dry ingredients except butter into a food processor and pulse a couple times. Add half the butter and pulse, then add the rest and pulse til your largest clumps are the size of big peas.
2

Add in the water (not ice) a little at a time til the dough just starts to come together. Check if it's ready by pinching some of the crumbles. If it holds together it's ready.
3

Dump the mixture into two mounds on a clean, dry surface for rolling. Use your hands to form them into disks, doing as little kneading as possible. Over-kneading can turn a flaky crust into a doughy blob. If you've done everything right, you should see small chunks of butter speckling your crust.
4

For the best dough, refrigerate these dough balls for 1 - 48 hours wrapped in plastic wrap. Remove from fridge and let soften on the counter for 5 minutes. Roll out on a sheet of wax paper with flour sprinkled on top. When it reaches about 1/8 inch, its the right thickness for crust.
5

Repeat for second crust.
6

Use the wax paper to transfer the crust onto your pie plate and slide it off the wax, onto the plate.