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Pensylvania Dutch Pie Pastry

Adapted from the Pennsylvania Dutch Cookbook (1961)
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Ingredients
  

  • 3 cups sifted flour
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 5 tablespoons ice cold water

Instructions
 

  • Sift the flour and salt together
  • Cut in the butter with a pastry cutter or with your fingertips, working quickly until pieces are the size of small peas.
  • Gradually sprinkle the cold water over the mixture, mixing lightly with a fork after each addition. Add only enough water to hold the pastry together.
  • Gently shape the pastry into a disk, wrap in plastic wrap, and allow it to rest in the refrigerator for at least 30 minutes before rolling out and placing in your pie pan.
  • Chill thoroughly in the pie pan before assembling your pie.

Notes

Makes enough for two 9-inch 1-crust pies or one double crust pie.