Flaky Butter Pie Crust

This versatile pie crust is easy and delicious!! Makes enough for two 9 inch pie crusts

Prep Time 1

Put 1 1/2 cups of the flour, salt, and sugar into a medium bowl and mix
Add chopped butter pieces to the flour mixture and mix around enough to cover the individual pieces of butter with flour
Using a pastry cutter, work the mixture until it has the texture of bread crumbs.
Add remaining flour and work in with the pastry cutter until dough is crumbly with pea sized pieces
Sprinkle ice water over the mixture starting with 4 Tbsp. Add more if needed. Using a spatula press dough into itself to combine. The crumbs should begin to form large clusters. If you pinch some of the dough together and it holds then its ready. If the dough falls apart add 2- 3 more tbsp water and continue to press the dough.
Remove the dough from the bowl onto a clean surface work the dough enough to form a ball.
Cut the dough ball in half and press down into discs. Wrap in plastic wrap and refrigerate for at least an hour.

Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated butter).
Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly.
Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into disks. Wrap each disk with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).

Remove one or both of the dough disks from the refrigerator onto lightly floured work surface, and let sit at room temperature for 5 minutes or more as needed. (When the dough first comes out of the refrigerator it can be stiff, making it hard to roll out. Leave it on the counter for a few minutes to warm up slightly, then try rolling it out again.)
Flour the surface of a rolling pin and the top of the dough, and roll dough into a 12 inch circle. Add flour as necessary to make sure the dough isn't sticking to the surface or rolling pin. Crust should be about 1/8 inch thick.
Transfer dough into pie dish, with about 1 inch overlap around the edges of the dish.
Gently press the dough down all around the inside of the dish
Trim the edges of the dough with a knife all of the way
If making a single pie crust gently press the edges with 2 fingers all of the way around to give it a crimped look. Place crust in the refrigerator for 20 min.
If making a pie with a double crust, fill crust and add the top crust then trim and crimp edges.
Bake according to pie recipe.

Heat the oven to 425 F.
Place crust in the oven and reduce heat to 400F. For a par baked crust that will be baked again (like you would use for a quiche) bake for 10 min. For a fully baked crust bake for 20-30 min