This pie crust recipe is easy to make and yields a perfectly flaky and delicious base for any pie.
Combine the flour and salt in a mixing bowl.
Mixing the dry ingredients first ensures even distribution of the salt.
Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
Keep the butter as cold as possible to achieve a flaky texture.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together.
Add just enough water to bring the dough together without making it sticky.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Chilling the dough helps relax the gluten and makes it easier to roll out.
Roll out the chilled dough on a floured surface to your desired thickness.
Rotate the dough occasionally while rolling to maintain an even thickness.
Use the rolled-out dough as directed in your pie recipe.
Trim any excess dough and crimp the edges for a decorative finish.
