6 TBSP frozen unsalted butter, cut into 1/4 inch cubes
5 TBSP ice cold water
DIRECTIONS
Add the flour and salt to a large mixing bowl and stir to combine. Add the cold cubed butter mix until well combined. Slowly pour in 1 TBSP of the ice cold water and mix to combine, continue with the remaining ice cold water 1 TBSP at a time until the dough is shaggy but holds together when pressed.
Lay out a large piece of parchment paper (at least 12x12-inches) and scrape the dough onto the center of the paper. Gently press and form the dough into a disk about 1-inch thick. Cover the dough with another piece of parchment paper and refrigerate for 30 minutes.
Remove the dough from the fridge. Remove the top piece of parchment paper and sprinkle a little flour on the dough. Roll the dough out using a rolling pin, while still on the parchment paper, into a disk roughly 12-inches in diameter.
Carefully flip the dough disk into a 9-inch pie dish and press down to make dough fit snug in the bottom and sides of the pie dish. Use any excess dough hanging off the edge to fix any holes in the dough.
Crimp the edges (optional) and refrigerate the pie crust for 30 more minutes before using.
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