Pie Crust

This piecrust is my go-to crust for the majority of the pies I make. Why? Because it's easy, quick, & oh-so scrumptious! It takes about 10 minutes of hands-on time & a total of 1 hour, 40 minutes of time. 

Here's all you need to make 1 9-inch piecrust
Ingredients

1 1/4 cups all-purpose flour, spooned & leveled, plus more for rolling

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 tablespoon sugar

1/2 teaspoon kosher salt

3-4 tablespoons ice water

Directions

In a food processor, pulse the floor, butter, sugar, & salt until the mixture resembles coarse meal with a few pea-size clumps of butter. Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time if necessary). Avoid over processing, which will make the dough tough). Place the still crumbly mixture on a sheet of plastic wrap. Shape into a 1-inch thick disk, using the plastic wrap to help. Wrap tightly & refrigerate until firm, at least 1 hour & up to 3 days.

Place the disk of dough on a floured piece of parchment/wax paper. With a floured rolling pin, roll the dough into an 11-inch circle. Loosen the dough from the paper & carefully transfer to a pie plate. Fit the dough to the pan with 1-inch hanging over (avoid stretching). 

Voila! It's so simple, I think I will never buy piecrust again!

Recipe taken from Real Simple magazine