perfect pie crust

Serves 1 pie crust | 15 minutes prep | 1 hour total time

Ingredients
2 cups all-purpose flour 
1 teaspoon salt 
1 tablespoon granulated sugar 
1 cup unsalted butter, cold and cubed 
4 tablespoons ice water 

Directions
In a mixing bowl, combine the flour with the salt and sugar. Using a paddle attachment, on low speed, mix together the flour and butter until the mixture resembles course meal, about 4 to 5 minutes.

Add the water (not the ice) and mix on low speed until the dough comes together, about 1 minute, or once all the water has been absorbed by the flour. Do not overmix!

Dump the dough onto a piece of plastic wrap and flatten using a rolling pin into a 1/2-inch thick disc. Cover tightly in plastic wrap and set in the refrigerator for at least 1 hour. 

To form into a pie shell, roll the dough on a floured surface into a 12-inch round. Wrap the dough around the rolling pin and carefully lift it over a 9-inch pie plate. Press the dough in with your fingers and crimp the ends. 

Bake with soul. Eat with pleasure! 

Notes
- Make sure your butter and water are super cold and not room temperature at all. This will create a nice flaky crust in the oven. 
- Try not to use your hands to mix as it will warm the dough. 
- Use a food processor, pastry cutter, or two forks to combine the butter and flour if you don't have a standing mixer. 
- You can make this dough up to 1 week in advance and freeze it. Wrap the dough tightly with plastic wrap and take it out at least 1 hour before using it.