10tablespoonsunsalted buttercubed and well chilled
1 ½cupsall-purpose flourplus more as needed for rolling
1 ½teaspoonsgranulated sugar
4-6tablespoonsice cold water
Cut your butter into small cubes and return it to the refrigerator.
In a medium-large size bowl, mix your flour, sugar and salt.
Add your cold butter to the flour mixture. Using a pastry cutter (or two forks) cut the butter into the flour mixture until the butter is the size of small peas. A few larger bits of butter remaining are okay too.
Fill a cup or small bowl with ice water and use this to add to your butter and flour mixture. Drizzle the water in 1-2 tablespoons at a time and stir with a rubber spatula. Continue to add water until the mixture forms larger clumps. I usually use 5-6 tablespoons. The dough will be a slightly sticky and moist, but not wet.
Dump dough onto a lightly floured work surface. Use floured hands to fold the dough into itself until the flour and butter are fully incorporated. Remember you are not kneading the dough; you just want the dough to come together enough to shape it into a ball. Then flatten the ball into a disk about 1-inch thick.
Tightly wrap the disk in plastic wrap and refrigerate for at least 1 hour before using (and up to several days).
Roll out your chilled pie dough on a well-floured work surface. Roll from the center of the disk to the edge, turning the dough a quarter turn after each roll, making sure it doesn’t stick to the surface. Once you have achieved the desired size, brush off any excess flour and proceed with your recipe's instructions.
I have the best success transferring the dough to the pie dish by folding it into quarters before moving it.Once the pie crust is fitted in the pie dish, I like to return it to the refrigerator while I prepare the pie filling and preheat the oven.
Perfect All Butter Pie Crust https://twosugarbugs.com/perfect-all-butter-pie-crust/