Butter Pie Crust

1. 1

   Using a food processor, pulse together the flour and salt to mix.

2. 2

   Add the cold butter (and Crisco, if using) and pulse until lima bean-sized clumps form in the mixture. Do not over-process to cornmeal texture.

3. 3

   Add 2 Tbsp ice water and pulse once quickly to incorporate.

4. 4

   Add additional ice water, 1 Tbsp at a time (up to 2 more Tbsp), only if necessary to form a dough.

5. 5

   Dump onto work surface and use your hands to form into a flattened disk.

6. 6

   Dust lightly with flour, wrap in plastic wrap, and chill for 1-2 hours or up to 2 days. This lets the dough rest.

7. 7

   To roll out, flour the work surface and top of disk. Roll with a rolling pin, rotating the dough's orientation or flipping it over with each roll to prevent sticking. Dust lightly with flour as needed.

8. 8

   Fit into pie pan and flute the edges.

9. 9

   Poke all over with a fork for air vents. Chill 30 minutes before baking.

For Blind Baking (Custard, Pumpkin, or Pecan Pies)

1. 1

   Press aluminum foil into the chilled pie crust.

2. 2

   Fill with pie weights or dried beans to conduct heat.

3. 3

   Bake at 425°F for about 15 minutes.

4. 4

   Remove foil and weights, return to oven and bake until light golden, about 5-7 minutes more.