This is my go-to pie crust recipe that I use it for all of my pies. Freeze any extra and have ready-to-go pie crusts.

Use in:

Favorite Blueberry Crumble Pie Recipe

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon granulated sugar 

1/2 teaspoon fine sea salt or kosher salt

1 cup unsalted butter, cut into small pieces

1/4 cup ice cold water

Directions:

1. Use a food processor to combine flour, sugar and salt. 

2. Add butter and pulse until a coarse mix forms. 

3. Add ice water a little at a time to running food processor until just combined. Do not add too much water or dough will become too sticky.

4. Divide into 2 balls.

5. Roll out each ball between two pieces of waxed paper to fit pie pan.

6. Refrigerate for at least 1 hour. 

7. If not using immediately, wrap in plastic and store in the freezer for up to 1 month.

Prep: 20 min

Makes 1 Double Crust or 2 Single Crusts