Making the Crust (1/2)
We’ll start with the crust. In a large bowl add your flour and salt. Add your VERY cold butter and use a pastry blender to cut the butter into the flour until the butter is in pieces the size of small peas and the overall mixture resembles coarse crumbs. Try to work quickly and avoid handling the dough too much with your hands. You want that butter to stay cold!
Making the Crust (2/2)
Add the cold water a little (1-2 tablespoons) at a time until the mixture just holds together when pinched. You don’t want it to be too wet! Lay the dough out on a flat clean surface, press together with the heel of your hand a few times, then quickly pat together to form a ball. Cut in half, wrap each piece in seran and refridgerate for 1 hour. While the dough is chilling let’s get started on the filling!
