Makes 2 single crust pies or one double 8″
2 1/2 cups all-purpose flour
1 tsp. salt
2 sticks unsalted butter, cold
4-6 Tbs. ice water
Cut the butter into quarter-inch pieces and chill while assembling the rest of the ingredients.
Put the flour & salt in a large bowl & whisk together.
Prepare the ice water like you are making yourself a drink. You don’t need to strain and measure the water until you add it.
Cut in the chilled butter using a pastry blender, or fork. Continue cutting until the flour-coated butter pieces are the size of oatmeal flakes. Stop blending and add 4 Tbs. ice water quickly and evenly.
Mix with a wooden spoon. In a dry climate you will probably need two more Tbs. to get the dough to come together. Resist the temptation to add more than that.
Using your hands, knead dough into two shaggy flat discs.
Wrap in saran wrap for an hour. During that time the dough will relax and smooth out some.
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