Ingredients
2 ¼ cups Fyler Farms sifted wheat flour, plus extra for rolling
¾ cup (1.5 sticks or 6 ounces ) unsalted butter softened
1 teaspoon salt
1 teaspoon sugar
½ cup ice water
METHOD
1 Mix flour, sugar, and salt: Mix flour, sugar, and salt into the bowl of a mixer.
2 Add butter, half at a time, pulsing several times after each addition: Add about half
of the butter to the mixer and mix with a bread hook until it is evenly mixed. Then add
the rest of the butter and the ice water. Continue to mix until the dough comes together
in a solid dough ball.
3 Separate the dough: Divide the dough mixture into two even-sized pieces and place
the dough in the fridge for an hour.
4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust
disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften
just enough to make rolling out a bit easier.
5 Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured
surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if
the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under
the dough to keep the dough from sticking.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines
the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie
dish.
6 Add filling to the pie.