Took a class at Sur La Table, and this is the pie dough recipe we used. It is now the only dough I will use. It comes out so soft and buttery and flakey and just perfect!!
** makes one double-crust pie or two single-crust pies
2 1/2 cups all-purpose flour
1/2 teaspoon salt
14 tablespoons butter, cut into tablespoon size pieces, at room temperature (the butter should not be too soft, but not too hard and frozen either that you can’t cut it into pieces)
1/2 cup ice water plus 1-2 tablespoons extra
additional flour for rolling out dough on surface
1. Put all ingredients into a large bowl, except ice water.
2. Use a pastry blender, with an up and down motion, to mix together the ingredients in a bowl. The ingredients should look like cracker crumbs with lumps the size of peas.
3. Slowly add the cup of ice water and stir lightly. Squeeze a handful of dough to see if it holds together; mix in more water if needed. (Dough shouldn’t be too wet – if so, add more flour)
4. Divide the dough in half and make two discs. Wrap the discs separately into plastic wrap and chill in refrigerator for an hour.