Ingredients:

Directions:

Place flour and salt in food processor and pulse a few times to combine. Add COLD cubed butter and pulse until fine crumbs form - you want to see little pieces of butter. Add 1 tbs of water at a time and pulse until a dough-like consistency forms. You do not want your dough to feel wet so only add as much water as you need.

Pat dough into a ball-shape and cut in half. Set the other half to the side and work on your first half. Roll the first half of dough out into a 10" circle on a lightly floured surface. Make sure you measure your pie plate because some are 9" or 10". Depending on which size you have, roll your dough out 1" more than your size pie dish to ensure there's going to be enough to go up the sides.

Grease your pie plate. Roll your dough up with the help of your rolling pin for an easy transfer. Life the dough over the pie plate and unroll the rolling pin on top. Gently press and smooth the crust down and up the sides until it fits snug in the dish. Place it in the fridge and allow to chill for at least 30 minutes while you get the rest of your ingredients ready.

If you are using the second crust, roll it out on a lightly floured surface into a 10" circle (or 1" greater than the size of your pie dish). You are going to be chilling this dough also, so I like to roll it out on the surface I am going to place in the refrigerator so I don't have to handle the dough after rolling it out. I usually roll it out on parchment paper on top of a large baking sheet. Place dough in the refrigerator and chill it for at least 30 minutes while you prepare the filling you are making.

Fill the crust with your pie filling of choice and set it to the side. At this point you can also preheat your oven. I bake this crust at 400 degrees.Take out your second pie crust and you can either just lay it on top of the bottom crust, crimp the edges with your fingers to meet the bottom one and poke some vent holes in the middle or you can make a lattice crust. To make a lattice crust, cut the cough into strips with a pizza cutter about 1" wide or to your desired thickness. Arrange the strips in a lattice pattern, one over the other until the pie is covered. If you have a couple left over strips that is okay.

Before I bake my pie, I usually brush it with a little egg/milk mixture and sprinkle some sugar on top for a little extra sweetness + crunch. Also before putting it in the oven, you will want to cover the edges with a pie shield to prevent over-browning since the crust is always the first to start browning. If you are like me and don't own a pie shield, you can improvise with a few small pieces of aluminum foil and crimp it around the edges to cover the crust.

Notes: * If you are using unsalted butter, increase the salt by 1/2 tsp. Tips for freezing: After cutting the dough in half, flatten into disks. Wrap them tightly in plastic wrap and place in a freezer-safe zip loc bag. Pie crust may be frozen for up to 3 months.

Source: sprinklesomesugar.com