This recipe is ‘simple-as-pie’. While it’s tender and flaky, it’s not difficult to roll out.
- 1 cup butter (2 sticks), chilled & cut into tablespoon-size pieces
- 1/3 cup water, chilled
- 3 tbs sugar
- 3 cups flour
- Combine the sugar and the flour in the bowl of an electric mixer fitted with the paddle attachment. Add the chilled butter pieces, a few pieces at a time, to the flour and sugar.
- With the mixer on low speed , add the cold water. When the dough starts to clump, stop the mixer. Do not wait for the dough to form a ball.
- Lightly gather and knead the dough in the bowl until it forms a ball. Divide dough into two parts (if using this recipe for a double-crust pie, make one part slightly larger than the other to allow for the top crust). Flatten each part into a disk, and refrigerate for at least 30 minutes. Remove dough from refrigerator about 5 minutes before rolling.