Easy 3-Ingredient Pie Crust

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• 5 1/2 cups Flour
• 4 stick Salted butter
• 1 cup Water

1. Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. measure the flour using the spoon-and-level method (after sifting it!) to ensure you don't add too much flour, which could cause the crust to become dry. Use the back of a butter knife to level the flour before adding it to a large bowl. Place in the freezer to chill while you grate the butter.
2. Grate the butter sticks on the box grater's large holes. When the butter becomes challenging to handle, chop what's left of it into dice-sized pieces.
3. Add the butter to the flour. Use a spoon to toss the butter and flour like you would a salad. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse corn meal.
4. Spoon four tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour gathered at the bowl's bottom.
5. Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.
6. Use your hands to press the shaggy bits of dough into a ball quickly. Then, lightly flour your work surface and shape the ball into a flat disc, about six inches in diameter and three to four inches thick. Don't overmix the dough; it shouldn't be particularly smooth but instead a bit craggy. Smooth dough is usually overworked.
7. Wrap the disc of dough tightly in plastic or beeswax. Let it rest in the fridge for at least two hours, preferably overnight.
8. Use the pie dough in your favorite recipe or keep the pie dough in the refrigerator for up to three days or frozen for up to three months. This recipe is for a double crust.****
9. Slice the rested dough an inch above the center line and shape both halves into a disc. Place the larger half on a lightly floured work surface. Roll from the center up, down, left, and right. Lift the dough, rotate 15 degrees, and repeat the sequence until it’s 14 inches in diameter and the thickness of an ear lobe
10. Place your rolling pin on the bottom edge of your crust and roll it onto your rolling pin. Place the pin on the top edge of a greased pie plate, centering the crust. Unfurl the dough towards you, then press it into the plate.
11. To prevent steam from forcing the bottom crust to bubble up, use a fork to dock the dough, pressing the tines all the way through. Optional if using a liquidy filling: separate an egg and beat the white until frothy. Brush a thin layer over the bottom crust to seal the crust. Rest the pie plate in the freezer.
12. Roll out the top crust to 11 inches in diameter. Take the pie plate out, add your filling, and brush water on the outer edges of the bottom crust. Place the top crust over the filling, fold the bottom crust over it, and pinch the two together to seal.
13. Optional: Beat the remaining egg yolk with a tablespoon of cream or milk and brush it onto the top crust. This will help with browning. You can also use plain milk or cream.
14. To prevent the pie crust from bubbling up as it bakes, cut steam vents into the top crust. Rest the pie in the freezer for fifteen minutes.
15. Place your chilled pie on the middle rack of a preheated oven and bake according to recipe directions.