- 2 cups all-purpose flour
- 1/4 teaspoons salt
- 1 cup unsalted butter, chilled, cut into cubes (2 sticks)
- 6 tablespoons ice water
Place flour and salt in a bowl (or, if you want, you can put it in a food processor, but I just use a hand mixer) and mix.
Then add the butter and mix. Then add the water one tablespoon at a time (you may need more or less water in order to make the dough pliable) make the dough into 2 balls and refrigerate for at least 1 hour and up to 24 hours before rolling out for use.
Use half to line the pie plate, the other for the lattice crust.
This is the recipe that goes with the Rhubarb Custard pie, but of course you could use it with any pie.