 Easy Pie Crust

Prep now and enjoy wonderful pies all summer. Make the
crust and topping ahead, and keep them in the freezer.

1 hour 40 mins 40 mins Makes 2

TOTAL TIME PREP YIELD

Ingredients Directions

2 1/2 cups all-purpose flour 1.

To make the dough for the pie crust, mix 2 1/2 cups all-purpose
1 teaspoon salt flour and 1 teaspoon each salt and sugar in a medium-size bowl.
Cut 2 sticks chilled unsalted butter into pieces. With a pastry
1 teaspoon sugar blender, cut in butter, working until mixture resembles coarse
meal.
2 sticks chilled unsalted butter, cut into pieces
2.
Add 4 tablespoons ice water; work with hands until dough
comes together. If dough is still crumbly, add more ice water a
tablespoon at a time (up to 4 more tablespoons). Do not
overwork.

3.
Divide dough in half, and flatten halves into disks. Wrap disks
separately in plastic; refrigerate at least 1 hour.

4.
To form the pie shell, roll the dough on a floured surface into a
14-inch round. Wrap around rolling pin and carefully unroll over
a 9-inch pie plate.

5.
 Fit gently into bottom and side of plate. Use kitchen shears to
trim dough to a 1-inch overhang; fold under, and seal to form a
rim.

6.
Crimp rim with fingertips and knuckle. Repeat with remaining
dough; wrap each with plastic, stack, and freeze.

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