1 cup salted butter (or 1 cup unsalted with 1/2 teaspoon salt)
4–6 tablespoons cold water (for an extra flaky crust you can exchange half the water for vodka. The alcohol bakes out.)
1/8 cup flour for rolling
Mix butter into flour and salt if using unsalted butter, until fine and crumbly.
Add water slowly, mixing into dough between each addition.
Dough is ready when it forms ball when you squeeze the crumbles together.
Roll out on a lightly floured surface with a lightly floured rolling pin.
Flip the dough a few times, adding very little flour to keep it from sticking to the surface.
Roll into a circle approximately 1/4 inch thick.
Makes 2 – 9 inch pie crusts with some dough left over.
If baking before filling, bake at 375 for 10-15 minutes, until lightly browned.
Poke holes in crust with fork or use pie balls to keep crust from bubbling up during baking.
NOTE: I start with 2 tablespoons water and 2 tablespoons vodka, adding more to make the crust manageable as needed. If I start rolling the dough and it is breaking apart I add a few splashes of water and gently work it in, being careful to not over handle the dough.