Buttery Pie Crust

Pie crust 101
Get a cold stick of butter, cut it into sixteen pieces. Put some ice cubes into a measuring cup with water to get it cold. Measure 1-1/4 cups flour and 1/2 teaspoon salt. Remove ice cubes (and excess water) to measure to 1/4 cup ice cold water. Add butter, flour, and salt into food processor and pulse until it is all mixed into fine, crumbled, and loose pieces. Slowly pour the cold water in until it turns into a big ball. Take it all out and put into a gallon sized zippered plastic bag, pressing dough to form a thick, slightly flattened disc, that will be rolled out later. Refrigerate for approximately an hour.

I like to use a mat for rolling out my pie dough, although I have made a ton of pie crusts directly on a clean and floured countertop surface.

Sprinkle flour over the surface, and take the chilled dough from the refrigerator and place in the center of floured surface.

Add additional flour to the top of the dough.

Press the dough down to flatten it a bit before using the roller. Flip it over and use your hands to tuck in edges.

Roll into a circle, or what ever shape your pie dish is.

 Fold in to fourths.

 Unfold on top of pan.

 Press the dough to cut it off or trim the edges with a sharp knife.

 Isaac likes to help.

 This dough will cook quickly, then be ready for the filling,

Pierce it with a fork to help prevent it from puffing up excessively.

I cooked the pie filling on the stove and added to the cooked crust.

 It's easy to lift the pie out of the pan with a removable bottom tart pan.

Chill and serve!