Butter Pie Crust
2 cups all-purpose flour
¼ teaspoon salt
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, cut into 1/2-inch pieces
4 tablespoons water
- Combine flour and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just unftil flour is moistened and dough holds together when squeezed.
- Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour or until chilled through.
- Roll out dough on lightly floured surface into a 13-inch circle. Place into 9-inch pie plate, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.