This pie crust is buttery, tender, and flaky every time! Easy detailed instructions will give you the confidence to create a delicious homemade pie from the crust all the way to the Mmmmmm! Recipe makes 2 pie shells.
Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until it turns into coarse crumbs and pea-sized pieces have formed. Mixture should be dry and powdery at this stage.
Add 6 tablespoons ice water and pulse just until moist clumps form. Press a piece of dough between your fingers to see if it sticks together. If it does, then you do not need any more water. If it does not, add another tablespoon of water. Do not add too much water or your dough may become too sticky to work with.
Transfer dough to a clean work surface and gather together to form a ball. It will not be smooth. DO NOT knead the dough. Divide dough in half to form 2 discs. Cover each disc with plastic wrap and refrigerate for at least 2 hours.
When ready to use, take disc(s) out of the refrigerator and place on a lightly floured work surface. Roll disc(s) out to form a 12-inch circle. Place dough in pie dish and then follow the pie recipe for baking directions. For "blind baking" see full instructions included above in this post.
Freezer Friendly: These discs can be stored in the freezer for up to 3 months, making holiday baking a breeze!