This flaky Butter Pie Crust makes it easy to bake perfect pie crusts every time using only flour, salt, butter and ice water! My fool proof pie crust tips are included for taking all of the worry out of your pie baking!
1cupbutter(2 sticks or 16 tablespoons - cold, cubed - can be frozen briefly before using)
In a food processor, add the flour and salt then pulse them together. Add butter and pulse in short bursts until the butter has broken down into pea-sized crumbles. *Refrigerate your food processor bowl if needed, to keep your butter cold while processing.
Add the ice water slowly in small amounts of 1 tablespoon at a time while pulsing the food processor. Continue until the mixture comes together as dough, it should be moist not soggy.
Turn dough out onto a lightly floured working surface, divide it into two halves and form each half into a ball.
Using your hands, flatten the two dough balls into a disc shape and cover with plastic cling film wrap. Chill in the refrigerator for a minimum of 1 hour (and up to 2 days).