once dough is ready, roll out to an inch bigger than your pie pan
press into pan then crimp edges or use fork to create more surface area for browning. more brown = more flavor!
pie crust.
ingredients.
1 1/2 cups flour - sifted
1 tablespoon sugar
¼ pound (one stick, eight tablespoons, ½ cup) cold butter cut into 1/4" cubes
two finger pinch of salt
3 tablespoons cold water
directions.
combine sifted flour, sugar, salt
add cold butter cubes and use a pastry cutter or fork to press into flour
continue mixing until consistency is similar to coarse crumbs (work quickly or put back into freezer if butter starts to get soft)
next add water and form into dough
you'll need a little flour for dusting but there's enough butter in the dough to prevent much sticking
knead enough to create a consistent dough but again, keep the butter cold
at this point, you can wrap the dough in plastic and stick in fridge until ready to roll out (best to let chill for 10-15 before rolling but can stay in fridge for a week -no problem)