Butter Pie Crust

Made with butter and a few other not-near-as-important ingredients.

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2 1/2 cups flour
2 tbsp sugar
1 cup cold salted butter cut into small cubes
1/2 cup ice water
2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.

In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
Add butter. Mix until the butter chunks are no bigger than blueberries.
Add 1/2 cup of ice water and mix until a dough ball forms.
Remove ball and cut in half. Flatten into 2 large pancake dough discs.
Flour counter and roll out dough half a few inches larger than the pie pan you are using.
Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.

This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.