I need a pie crust recipe for am making.?

Classic All-Butter Pie Crust

This recipe yields a flaky, tender crust perfect for both sweet and savory pies.

Ingredients:

* 2 1/4 cups all-purpose flour

* 1 teaspoon salt

* 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

* 1/2 cup ice water

Instructions:

1. Combine Dry Ingredients: Whisk together flour and salt in a large bowl.

2. Cut in Butter: Add chilled butter pieces to the flour mixture and use a pastry blender, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (Avoid overworking the dough.)

3. Add Water: Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.

4. Form Dough: Turn dough out onto a lightly floured surface and knead for just a few seconds, only until it forms a cohesive ball.

5. Chill Dough: Wrap dough in plastic wrap and refrigerate for at least 30 minutes. (This allows the gluten to relax and the butter to firm up, ensuring a flaky crust.)

6. Roll Out Dough: Divide dough in half. Roll out each half on a lightly floured surface into a 12-inch circle. (If making a double-crust pie, roll one half slightly larger for the top crust.)

7. Transfer to Pie Plate: Carefully transfer the dough to your pie plate.

8. Blind Bake (if needed): For some fillings, blind baking (baking the crust before adding the filling) is necessary to prevent a soggy bottom.

9. Bake Pie: Bake according to your pie recipe instructions.

Tips:

* Use Cold Ingredients: Chilling your butter and using ice water helps prevent the gluten from developing too much, resulting in a tender crust.

* Don't Overwork the Dough: Overworking the dough will result in a tough crust.

* Blind Bake for Some Fillings: Fillings with high moisture content, such as fruit pies, often benefit from blind baking to prevent a soggy bottom.

* Use a Pastry Blender: This tool makes it easier to cut in the butter evenly.

* Experiment with Different Flours: You can experiment with different flours, such as whole wheat flour or oat flour, for a unique flavor and texture.

Enjoy! This recipe can be easily doubled for larger pies.