Mix together the flour and salt with a whisk to combine.
Dice the butter into small cubes. Work the butter into the flour until it is well-distributed, but not fully
incorporated, leaving pebble-sized pieces of butter visible in the mixture.
Drizzle in the water, a quarter cup at a time, mixing with your fingers or a fork till combined with the flour. Stop adding water when the dough starts to come together. If the dough crumbles, add additional water, a teaspoon at a time to bring the dough together into a somewhat pliant ball.
Divide the dough into 2 pieces with one slightly larger than the other. Cover and chill the dough for about an hour.
Remove the dough and allow to come to room temperature for about 10 minutes. The dough should be malleable, pliant and easy to roll. Roll out to use for about 4 hand pies or a double-crust pie.
Cooking Tip: Keep the dough cold – don’t overwork it. Add only enough water to bring the dough together. If you like a flakier crust, add less water.
This is it, the one we use. Feel free to add your own twist. Some add a dash of vinegar, or a pinch of baking powder. Keep the dough cold – don’t overwork it. Add only enough water to bring the dough together. If you like a flakier crust, add less water.
2 1/2cupsunbleached all-purpose flour
1/2poundLulubelle’s™ Creamery unsalted butter