Perfect Pie Crust

This is a combination of a pie crust recipe from my great grandma Petersen and Pioneer Women's website:

For a nine inch, two crust pie:

2 ½ cups all purpose or pastry flour
1 teaspoon salt
1 teaspoon to 1 tablespoon sugar (for a fruit pie. Omit sugar for a savory pie.)
1 cup cold butter, cut into chunks
¼ cup cold water

Mix flour, salt, and sugar together. Cut in cold butter until it resembles large crumbs. Add cold water and stir (I usually use my hands) together until it all forms into dough.

Divide the dough into two balls. Roll each ball out on parchment paper with a little flour so you don't incorporate too much flour into the dough, if you roll just with flour you'll have to use more to prevent sticking. Using two pieces of parchment paper (or wax paper in a pinch) the dough can be rolled without sticking and transferred to the pie dish without tearing. Because the ratio of flour and fat has been maintained, the baked crust is tender and delicious! So you chose, but those are the results. Roll until dough is about 11" in diameter. Transfer one piece to pie dish. Pick filling (another post on that later). Put 2nd piece of dough on top in a pattern (lattice, cut out shapes, etc) or as a whole piece (but make sure to puncture holes).  Finish edges. Brush with an egg wash (1 egg + 1 Tbsp water whisked together).

  

If I'm using this for a fruit pie I brush it with an egg wash and then sprinkle course sugar on top. It makes for SUCH a nice texture when eating the pie!!!

Put pie on baking sheet. Bake at 425 for 30 minutes, then lower oven temp to 375 and bake until juices bubble, 20 - 40 minutes more.

Be patient. As long as the pie crust is covered to prevent over-browning, the pie can continue to bake.