Pastry Dough for Flaky Double Crust Pie

Instructions

1. Combine all-purpose flour, salt, and sugar in a mixing bowl. Mix well.

2. Add in chilled unsalted butter to the dry mixture. Cut the butter into the flour using a pastry cutter or fork until the mixture looks coarse with small butter bits.

3. Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough starts to come together.

4. Form the dough into a ball and divide it into two equal parts. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Place one disk of dough on a floured surface and roll it into a 12-inch circle. Transfer it to a pie pan and press gently into the bottom and sides.

6. Add your preferred pie filling. Roll out the second dough disk to cover the pie, trim excess, and crimp the edges to seal. Cut small slits on top for steam to escape.

7. Refrigerate the assembled pie for 15 minutes before baking. Bake in a preheated oven at 375°F to 400°F until the crust is golden brown.