Flaky Pie Crust

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the bowl.

2. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with small, pea-sized butter pieces evenly distributed.

3. Gradually add the ice water starting with 6 tablespoons, mixing gently until the dough starts to come together. Add more water one tablespoon at a time if needed until the dough holds together without being too wet or sticky.

4. Turn the dough out onto a floured surface and gently knead a few times to form a cohesive ball, being careful not to overwork the dough.

5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

6. Preheat oven to the temperature specified in your pie recipe.

7. Remove one dough disk from the refrigerator and roll out on a lightly floured surface into a circle large enough to fit a pie dish with some overhang.

8. Transfer the rolled dough to the pie dish by wrapping it around the rolling pin and unrolling it over the dish. Press gently into the bottom and sides.

9. Trim excess dough leaving about a 1-inch overhang to crimp later.

10. Fill the pie crust according to your desired recipe.

11. For a single-crust pie, fold the excess dough under itself to create a thicker edge and crimp around the rim.

12. For a double-crust pie, roll out the second dough disk, place it over the filling, trim overhang, seal and crimp edges.

13. Cut slits or decorative vents in the top crust to allow steam to escape during baking.

14. Bake the pie according to your specific recipe, watching to ensure the crust browns without burning.