The Best Pie Crust
Based on Petees Recipe
1 TBSP Butter
1 3/4 TSP Salt
1/4 C (60ml) Boiling Water
1 1/2 C (180g) Pastry Flour, from the freezer
2/3 C (80g) All-Purpose Flour, from the freezer
1 C (2 Sticks/ 225g) Cold unsalted butter, cut into 1/2 inch (12mm) pieces
Extra flour for rolling
Stir the sugar, salt, and water together in a small bowl until the sugar and salt are fully dissolved. Place the bowl in the freezer—the liquid needs to be ice cold before it is added to the dough.
Put the flour(s) in a large bowl and dump the butter, lard, or coconut oil into the flour. Toss to coat the pieces of fat in the flour. Working quickly, use your thumbs and index fingers to squeeze each chunk of fat into a thin sheet, between 1⁄8 and 1⁄4 inch (3 and 6 mm) thick. Shake the contents of the bowl to ensure the sheets are well-coated in flour.
Sprinkle the ice-cold sugar-salt solution over the fat and flour. Use your fingers to lightly toss the contents of the bowl around to disperse the liquid.
Squeeze the shaggy mess with your fists, repeatedly and quickly, until the chunks get bigger and more cohesive.
At first it will be crumbly and seem as if it won’t come together, but with continued compression, you can begin to make two mounds of dough of roughly equal size. Flatten your mounds into 1-inch- (2.5-cm-) thick disks.