Do you like butter?
This crust is superb for apple pies, tarts, even meat based pot pies.
Better Butter Pie Crust
2 .5 cups all-purpose flour (have a little extra sprinkled out on your rolling surface)
2 sticks unsalted butter, chilled, cut into 1/2 inch cubes (freeze the butter, that’s the better part)
1 tsp salt (this is an optional ingredient for me. Only when I am making it for meat pies)
2 tsp sugar
1/4 cup ice water
Cut the sticks of butter into 1/2-inch cubes and place in the freezer. Combine flour, salt, and sugar in a food processor and pulse to mix. Add butter and pulse until mixture resembles a coarse texture, you also want to have pea size pieces of butter still in the mixture. (Desperately try not to eat the mix by the spoonful at this point) Add ice water 1 Tbsp at a time, processing, making sure the mixture just begins to clump together. Remove dough and make a mound on a clean surface. Shape into 2 disc like mounds. Don’t over-knead. You want to be able to see little bits of butter in the dough. Sprinkle some flour on and around the small mounds . Wrap each in plastic wrap and chill at least 1 hour, or up to 2 days. Remove one from the fridge. Let it sit at room temperature for 5-10 minutes to soften so rolling out is easier. Roll out with a rolling-pin on a lightly floured surface to a 12-inch circle, making sure you keep it about an 8th of an inch thick. With a gentle touch, put onto a 9-inch pie plate. Use the palm of your hand to press the pie dough down, gently, so that it lines the bottom and sides of the pie plate. Trim the dough to 1/2 inch of the edge. Add your filling. At this point, if you are going to top your pie, follow the above steps and place the pie crust over the pie, making sure to vent with a few slits and to crimp the edge to the bottom crust. Bake as directed in recipe. You may want to brush the top with some melted butter. Not too much, just enough to wet it nicely.