The trick to good pie crust is not to tire the dough. To keep the crust flaky, do not overwork the dough and watch the temperature of the butter used. Ice water helps keep the dough from getting too warm and being overworked.
- 6 tablespoons butter, softened
- 1 1/4 cup flour
- 1/4 teaspoon salt
- 8 tablespoons ice water
The butter should not be hard but also should not be liquified. Cut the butter into the flour, which should be regular, all purpose flour, and the salt. Add in the ice water slowly to form the dough. When the dough is starting to hold together, form into a ball and cover with wax paper or plastic wrap. Chill 10 minutes and then sandwich the dough between a top and bottom sheet of wax paper. Flatten evenly using a rolling pin. Once rolled out, this will make one pie crust (top or bottom) for a standard-size pie.
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