This butter-based pie crust is flaky and delicious.
- 1/4 cups all-purpose White Lily flour
- 1/4 tsp kosher salt
- 1/2 cup cold butter
- 1/4 cup ice water
- In a mixing bowl, combine your flour and salt. Cut in your cold, cubed butter until coarse crumbs form. Stir in water, a tablespoon at a time, until you are able to form the dough into a ball. Wrap and refrigerate for 4 hours or overnight to chill.
- Lightly flour your surface and roll out your dough to fit your pie plate, laying it over your plate. Press the dough into the bottom and along the sides of the pie plate as evenly as possible.