| Flour | 2 1/2 cups | |
| Salt | 1/2 teaspoon | |
| Butter (cold) | 1 cup, cubed | |
| Water (iced) | 1/3 - 2/3 cup |
Combine flour and salt.
Cut in butter until crumbly. Always start with cold butter. That way, the heat of the oven melts it, creating steam pockets, giving the pastry flaky layers.
Gradually add ice water, tossing with a fork until dough holds together when pressed.
For a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks.
Wrap and refrigerate 1 hour to overnight.
On a lightly floured surface, roll 1 disk of dough to a 1/8-in. thick circle; transfer to a 9 in. pie plate.
For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in. thick circle. Place over filling. Trim, seal and flute edge.
Cut slits in top. Bake according to recipe directions.
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