perfect pie crust

Later today, I’m heading to the East Coast for Thanksgiving and since my dishes are neatly packed away in the cabinets, I decided I’d share some tid-bits after being inspired by Jenna’s recent list. So I’m giving this "about me list" a whirl... 

1. My dad says I’m an over-confident driver. Which means… Don’t get in a moving vehicle with me.
2. I tried a sip of beer once as a teen, spit it out and never tried it again. And now, I'm allergic to it.
3. I have a slightly bizarre appreciation for well-shaped eyebrows.
4. I have zero tattoos.
5. My favorite movie of all time is The Goonies. I can almost recite every line.
6. I have a phobia about people touching my face. Yeah, strange.
7. If I could eat anything in the world, I’d have my face in the middle of a red velvet cake.
8. I love playing dodgeball. Love. It. 
9. I’ve had a vegan diet for almost a year.
10. Oddly, all I miss is seafood.
11. Can’t stop. Won’t stop.
12. If I could only have one beverage for the rest of my life, it would be almond milk.
13. Thirteen is my favorite number and my birthday (October 13th!)
14. I’m dying to start a book club. Dying, I tell you.
15. My favorite store in the world is Anthropologie.
16. My favorite flavor of ice cream is pistachio. I’m patiently awaiting Coconut Dreams’ release of that flavor. Any day now…
17. My favorite music is an eclectic mix of hip-hop and indie-pop.
18. I have an enormous smushed-penny collection (is there an official name for these?) that I’ve picked up on all my adventures.
19. My earliest memory was getting stung by a bumblebee on my bum and my thumb.
20. I have an outsized fear of grasshoppers.

Whew!   That was fun.  Now, to the pie crust.  I hereby promise you that this will yield the most flaky, buttery-perfect crust you could ever taste.  It's a shortening-free crust and made with all-butter.  Let's be honest here, shortening sometimes gives me the heebie-jeebies.  And butter?  It makes my mouth water.

So since tomorrow it officially Pie Day (although some called it Thanksgiving), you'll want to pull off the best of the best of crusts.  And here it is.   Drumroll please... 

Perfect Pie Crust
Yields: 1 double crust or 2 single 9″ pie crusts; or 5 mini pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cut into small cubes & chilled
1/4 -1/2 cup ice water

Food processor method (preferred!)

1. Using a food processor, process the flour, sugar, and salt and pulse to combine.
2. Add the chilled butter and pulse until the mixture resembles a coarse sand.
3. Add 1/4 cup water and pulse until the dough holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches desired consistency. (Be careful not to over-process.)
4. Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using.

By hand (if you must)

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add the chilled, cubed butter and cut in using a pastry blender.
3. Blend butter and flour until it resembles coarse meal. (Refrain from using your hands to mix because the heat will melt the butter, which will cause your crust to loose its flakiness.)
4. Add 1/4 cup of ice water and mix together the dough with your hands until it holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches this consistency.
5. Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using.