Recipe Walkthrough (With Pictures)
The few ingredients we need to make this pastry.
Mix the dry ingredients together.
Take your chilled butter and shred it into the bowl of dry ingredients.
(I recommend sticking the butter in the freezer to make this process easier)
I find this works 100x better than a pastry cutter.
Toss the butter in the flour.
Slowly add spoonfuls of water.
Pinch, squeeze, and roll the dough until it turns to a ball of dough.
I recommend a little butter on the fingertips to make it easier to handle.
Cut into two pieces, one slightly bigger than the other (the big one is for the bottom of the pie, the small one for the top).
Wrap in cellophane and refrigerate for 1 hr at minimum if you are going to use it the same day.
Freeze after 24 hours if you are not going to use it right away.
Once you are ready to use the dough, toss a little flour on the table and roll it out to the appropriate size. 9×11 in this case.
Happy pie making! Just throw that dough in a pie dish, following the instructions for whichever specific pie you’re making