Butter Pie Dough

This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.

2½ cups Cairnspring Mills Edison all-purpose flour
½ teaspoon sea salt
14 tablespoons cold butter (salted or unsalted), cut into tablespoon-size pieces
½ cup ice water, plus 1 to 2 tablespoons more, as needed

1. In a large chilled bowl, stir together the flour and salt. Sprinkle butter over the flour. With a pastry blender, or your clean, cold hands, mix the butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas.

2. Sprinkle ½ cup ice water over the dough, and stir it in with a fork. Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form a ball.

3. Place the ball on a lightly floured work surface and cut into two equal pieces. Form each into a chubby disk, and wrap each disk in plastic wrap and chill for at least one hour.

4. To roll out the dough, remove from the fridge and place on a lightly floured work surface. Let the dough rest at room temperature for a few minutes, until soft and easy to roll. Dust the top of the dough with flour to prevent sticking, and roll the dough from the center in all directions, into a circle about 2 inches larger than your pie pan or tin. Carefully drape the dough over the rolling pin and gently fit it into the pan. (For a double crust pie, roll out the second disk of dough.) Follow your pie, tart or quiche recipe from there!

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