Butter-Based Pie Crust

2 cups flour
1  1/2 sticks (12 TBsp) butter (I use the lightly salted butter. Do not let it warm to room temp.)
1/2 tsp salt
1/4 tsp sugar (for dessert pies only)
ice water

(This recipe can be halved successfully, for a one-crust pie)

Mix flour and salt in a bowl, then add butter

 Using a pastry blender, mix the butter into the flour until it's crumbly

Add the ice water a tablespoon at a time, until the mixture begins to stick together enough so you can form a dough ball.

Form pie dough into a ball.
If preparing the two-crust recipe, cut the dough ball in half.
Place dough on floured surface and using the palms of your hands start the circular form it will take.

Rub some flour on the rolling pin, and roll the pie dough, from the center outwards. When half-way to desired size, turn the pie crust over (lightly flour the surface before the flip), and continue to roll it out, to form the pie crust. (The upper pie crust should be wider than the pie plate, so the dough hangs over the side a little.)

 

Two-crust pie:
Carefully and lightly, fold the crust in half or quarters for easier handling, and place in pie plate.
Trim edges so they overlap the edges of the pie plate about 1/2 - 3/4 inch.
Fill pie crust then place the second pie crust on top.
Crimp edges of bottom and top of pie crust together by lightly pinching the edges between thumb and the middle of index finger.


One-crust pie:
Carefully and lightly, fold the crust into half or quarters for easier handling, and place over filling.
Crimp edges of pie crust by lightly pinching the edges between thumb and the middle of index finger.

Hint: try not to overwork the dough or you'll lose the flakiness of the pie crust.