Prep Time: 20 minutes

Resting Time: 2+ hours

Special Tools: food processor (for ease, but not necessary), non-stick pie pan

1+ 1/8 cups AP flour

2 tsp. sugar

½ tsp. salt

½ cup cold, unsalted butter, cubed

3 Tbsp. cold water

½ Tbsp. lemon juice

Combine dry ingredients in the bowl of the food processor and pulse together just to combine

Place the cold butter cubes in the food processor and pulse to combine with the dry ingredients, mix until it begins to form a small crumble

Combine water and lemon juice, then add to the dry ingedients, pulsing until combined, but do not overmix

Once combined, remove from food processor and roll into a ball, flatten out to a disk and then wrap in saran wrap and place in the refrigerator for at the least 2 hours, you need the dough to be chilled before rolling out

If doing this by hand, combine the dry ingredients, cut in the butter with a pastry knife or a fork, then add your water and combine until a ball forms and then wrap and refrigerate

Once rested, lightly flour the work surface, and begin to roll out the disc to about ½ inch thick, lightly flouring as necessary

Roll it out to about 20% larger than your pie shell, then place in the pie shell and trim away the excess, using a paring knife

In order to avoid the dough from shrinking back while baking, I place it back in the fridge for about 30 minutes before I bake it

This pie dough is easy to work with and versatile. If you wish to use it for sweet pies and desserts, simply double the sugar.