Heather Bertinetti’s pie crust recipe is easy as, well, pie.
Pie Dough Recipe
Pinch of salt
3/4 cup (1 1/2-sticks) unsalted butter, chilled and cut into 1/2-inch pieces
1/4 cup cold water
In a large mixing bowl, combine the flour and salt. Add the butter to the bowl and “rub” the butter into the flour by massaging it until it resembles a coarse meal with small pebbles of butter. Add the water to the bowl and continue mixing just until combined.
Divide the dough in half and transfer each half to a sheet of plastic wrap. Press each portion out into a disk about 1/2-inch thick and wrap tightly with the plastic. Refrigerate the dough until firm before using, at least 2 hours and up to overnight.
Learn her technique in the video:
In association with Rachael Ray at www.rachaelray.com