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In a medium bowl, combine the flour and salt. Whisk to combine. If you are using any butter, cut it into smaller pieces.
Work the fat (butter, shortening, or combo of the two) into the flour using a fork, pastry blender, or food processor. If you are using butter, be sure to leave chunks of butter about the size of a pea. Don’t overwork the dough.
If you used a food processor, add the fat and flour mixture back to the bowl.
Add the ice water a small amount at a time, stirring after each addition. The pie crust should just start to come together and should stick together when you press some in your hand. You don’t want it to be sticky, but don’t fear adding too much water either.
When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
Separate the dough into two each pieces. Place one half on another piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
Chill for 15-30 minutes. Then roll and use as directed in your pie recipe.