Butter Pie Crust - King Arthur

300 grams of flour (2 3/8 cup)
1 tsp. salt
2 cubes  butter - cold from refrigerator
1/4-1/2 cup ICE water

Place flour and salt in medium bowl.  Mix well.

Cut 1 cube butter into chunks, cut in half lengthwise both ways.  and then cut 8 cuts across the short sides.  

Place butter into flour mixture and cover with flour.  Then take hands and crush each piece into flat pieces and rubbed into the flour.  Do this until it is pretty incorporated into the flour.

Cut 1 cube butter into bigger chunks .  When you add the butter in do it quickly so it doesn't get to warm.  Press into leaves.

DO NOT ADD TOO MUCH WATER.  Drizzle water in with a fork, fingers, or bowl scrapper. ry not to  with a bowl scrapper.  Stop adding water when the dough starts to come together.  Grab with your hands, it it hold together easily it is ready.  If it has dry spots, or pieces break off easily, add a tiny bit of water.  Each day the amount of water will be different because of humidity.  You do not want too much water. It can turn the pie crust to gluten and make it tough.

Fold with parchment.  3-4 folds.

Make into a round disk and wrap it in plastic wrap.  Place in refrigerator for at least 30 minutes before rolling.  If it has been in the refrigerattor longer than 30 minutes, allow it to warm at room temperature for 10 minutes.  

Lightly flour counter.  Start rolling by pushing down the crust with rolling pin. Roll out like the sun.  

Bake It Better with Kye
https://www.youtube.com/watch?v=ACKql7zQkCQ
https://www.youtube.com/watch?v=jCCUkweYdao

If you're making a pie that requires a pre-baked crust (e.g., lemon meringue, chocolate cream), you'll need to "blind bake" it. To bake an unfilled pie crust, preheat the oven to 400°F. Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Be sure that the weights fill up the entire pie pan, to help prevent any slumping while the crust bakes. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 minutes more, until it's golden brown all over. If the edges of the crust start to become too dark, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely before adding the filling.

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