This recipe makes 2 pie crusts from scratch for 9-9.5" pie pans. It's great for 2 pies or 1 double crust pie. If you only need 1 crust you may freeze 1 crust or it's good refrigerated for up to 3 days.
2 sticks of unsalted butter, chilled in the fridge (1 cup/16 oz)
1/2 cup ice water, only about 2-4 Tbs will actually be needed (amount determined while making dough)
2-4 Tbsp vodka, chilled in freezer (you may use all ice water if you don't have vodka or another hard liquor can be substituted) The alcohol helps the crust become flakier.
Sift the flour by scooping out about 1/2 cup of flour at a time into a sifter and sift it into a dry mixing bowl or straight into an extra large measuring cup. (I like to use my 4 cup measuring cup)
Transfer the flour, salt and sugar to a food processor with a steel blade attached, pulse a couple of times just to mix
Slice butter into about 1 Tbs chunks and add to food processor (do not let butter sit to warm, you must keep it chilled when adding to food processor)
Pulse the butter and flour mixture a few times, just till you see butter about pea size
Most Important Instructions
Slowly add a Tablespoon at time of water and vodka (flipping back and forth between the two)and pulse a few times. This is the most critical point of the pie crust. You must open the food processor and carefully check the dough to see if it's ready. Watch that blade! I have sliced my finger on it pretty well. Your dough is done when you can make a small ball of the dough in your hands and you can toss it up without it sticking to your hands. (THis is the best advice I've ever received on getting the perfect consistency for the pie crust).
Now carefully remove all your dough from the processor and ball it up into one large ball. Then cut the ball right in half to make 2 pie crusts.
Wrap in plastic wrap and place in in the fridge at least 30 minutes to chill.
After that time you're ready to roll out your dough.
Rolling out the Dough
Flour a flat clean open surface well and lay out your dough to begin rolling.
You want your dough to remain chilled; if it's too cold it will roll out cracking the whole time. You need it chilled just enough to be malleable. With practice you'll get the feel for the right chill level.
If your crust is cracking and rolling out funny, start over. Roll it back into a ball, flattening it slightly and put it back into the fridge for a few minutes to re-chill and roll it out again.
Roll it out from the center out, going in every direction. Turn the dough every so often making sure it isn't sticking to the surface and re-flour if necessary.
You want your dough to be as evenly rolled out as possible, about 13" inches in diameter.
Gently transfer your dough to the pie pan with the help of your rolling pin or carefully fold in half not letting it stick together and then unfold over the pie pan.