Pie Crust, Butter - Master Cookbook Recipe # 472

Instructions

1. Cut in Butter: In a medium bowl, combine the all-purpose flour and salt. Using a pastry blender or a fork, cut the room-temperature butter into the flour until it is fully incorporated and the mixture looks like coarse crumbs.
2. Bind: Gradually add the ice cold water, one tablespoon at a time, mixing until the dough just comes together when pressed.
3. Chill: Shape the dough into a flat circle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll: On a well-floured surface, roll the dough out, turning it often to prevent sticking. Continue until the circle is about 1 1/2 inches larger than your pie plate.
5. Measure: Place your pie plate upside-down on the dough to ensure it is the correct size.
6. Transfer: Lightly flour the top of the dough, roll it onto your rolling pin, and carefully unroll it over the pie dish.
7. Shape: Place the dough into the plate, fold the extra edges under, and crimp with your fingers or a fork.
8. Bake (if pre-baking): Prick the bottom and sides of the crust with a fork to prevent air bubbles. Bake at 375°F for approximately 20 minutes, or until it reaches a beautiful golden brown.