Best Butter Crust

Ingredients

1 1/3 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
½ cup (1 stick) cold Roberts Salted Butter, cut into pieces (no substitutions)
ice water

Preparation

In a large mixing bowl or a food processor, combine flour, sugar and salt. Cut in butter pieces until mixture is coarse crumbs. Add ice water one tablespoon at a time and toss with dry ingredients (or whiz in food processor) just until all dry ingredients are moistened and dough holds together. Form disk quickly with hands. To use immediately, roll out on floured board with floured rolling pin to about ¼” thick. For a pre-baked pastry: fold in half, place in pie plate, and unfold pastry. Trim edges to edge of pie plate. Fold edges under and flute with fingers. Prick pastry all over with tines of a fork. Bake in a preheated 375 degree oven until golden, about 10 minutes. Cool and fill as desired. To chill for later use, place disk on a section of plastic wrap and wrap securely. Store in refrigerator and use within a week. To freeze dough, place plastic-wrapped disk in freezer bag and store in freezer up to one month. Thaw and use as above. I have tried many pie crust recipes, but this one is a combination of the best ideas out of each, and produces a dough that is exceptionally easy to handle and gives great results every time. Since the dough is prepared ahead, it takes the last-minute rush out of making pies and eliminates the temptation to purchase premade refrigerated pastries.

Recipe Contributed By: Angela G. - Meriden, KS