I think it was the ice cubes in the water that made this the best butteriest flakiest pie crust I've ever made!
Dice two sticks of very cold unsalted butter into 1/2-inch pieces.There is something about unsalted butter for pie crust, I don't know what it is and why salted butter just isn't the same but it just isn't.
Sprinkle the butter cubes over the flour, work the butter in with the pastry blender, stop when all of the butter pieces are the size of tiny peas. Yes, even if it looks like there are a few extra big pieces of butter.
Buttery Flaky Pie Dough
Adapted from Smitten kitchen
Makes enough dough for 2 smallish two-crust pies.
- 2 1/2 cups whole wheat organic pastry flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 2 sticks unsalted butter, very cold
Fill a measuring cup with water and a few ice cubes; set it aside. In a large bowl mix together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks of very cold unsalted butter into 1/2-inch pieces.
Sprinkle the butter cubes over the flour, work the butter in with a pastry blender, stop when all of the butter pieces are the size of tiny peas. Yes, even if it looks there are a few extra big peas of butter.
Start by drizzling 1/2 cup of the ice-cold water over the butter and flour. Using a rubber spatula, gather the dough together. You may need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and mix with your hands knead gently together.
Divide the dough in half, and wrap with plastic wrap. Let the dough chill in the fridge for one hour or two, or pop it in the freezer for a little while before rolling it out.