All Butter Pie Crust

Another super simple recipe. This is a go to pie crust when I don't have buttermilk it's a butter pie crust that uses minimal ingredients that most of us have in our refrigerator and pantry daily.  I use this to make fruit pies or savory pies. *When making a savory pie (meat pie) I add herbs and spices to the crust just to make the dish more flavorful.

If you don't have a pastry cutter or a food processor to combine the dry ingredients with the butter you can use a fork.  It may take a little more work but it works just as well.

Be sure to refrigerate the dough for at least 4 hours. I myself prefer doing it ahead of time overnight just to cut down on time preparing everything.

Ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter, chilled and diced

1/4 cup ice water

Directions

1.  In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

2.  Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

*  Makes 1 single crust pie