Preparation:
In a bowl, stir together the flour and salt. Add the butter pieces and, using a pastry blender or a fork, cut in the butter until the mixture looks crumbly and the butter is in pea-sized pieces. Add the ice water and, using a wooden spoon, work in very briefly to form a rough dough. Do not make the dough a smooth, homogeneous ball. Work unincorporated flour into the dough when rolling out.
Wrap the dough and loose flour particles in plastic wrap and refrigerate for at least 1 hour or for up to 1 week before use.
Makes two 9-inch (23-cm) pie shells Preparation Time: 1 hour 10 minutes |
