Having a good, reliable pie crust is SUCH a blessing in the kitchen.. especially this time of year! I have tried a lot of different recipes, but fell in love with this crust at first bite. It's buttery (no shortening) and light, but not flaky. It is originally from Melissa d'Arabian's Potato Bacon Torte recipe, which can be found here. I have used this to make everything from apple pie to chicken pot pie- and it never fails! It also freezes really well, so make a few to keep on hand. You won't regret it.
Pie Crust
(makes 2 crusts)
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8-10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan.
*At this point, you can add the pie filling and then top with the 2nd crust or just toss the 2nd crust into the freezer and save for later.
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