Pie crust

This is my go to pastry/dough for pies. I've been making it for years especially in the fall during apple season. Please see my blog post for more detailed instructions on making pastry. This recipe does not need to be prebaked before using. Here is my recipe for Apple pie.

  
    Recipe makes
    Active time
    Total time
  

    Enough for a 9-inch double crusted pie
    10m
    1h10m
  

  
    Special equipment needed
  
    Rolling pin
  
    Wax paper

  
    Ingredients
  
    1 1/2 cups all-purpose flour
  
    1 big pinch of salt
  
    8 tablespoons butter (1 stick)
  
    1/3 - 1/2 cup cold water

  
    Variations
  
    • Use 2 tablespoons lard or shortening in place of 2 tablespoons of the butter.

  
    Storage
  
    • This can be made a couple of days ahead and kept tightly covered in the refrigerator. You can also freeze it for up to 6 months.

Instructions
• Measure the flour using the spoon and level technique.
• Put the flour and the salt in a medium bowl and mix thoroughly.
• Cut the butter into the flour using two knives or using your fingers. The butter should end up being in small pieces. The butter should be distributed throughout the flour mixture.
• Add just enough water for the dough to come together. Pour the dough onto wax paper. Scrunch the dough together. See pictures below.
• Once the dough is combined flatten it out, wrap the wax paper around it, and cover it tightly with plastic wrap. Refrigerate for at least 1 hour and up to 2 days.

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