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.
Pairs Well With
Makes two 9-inch crusts, enough for 1 double-crust pie
This is the recipe that goes with the Rhubarb Custard pie, but of course you could use it with any pie.