Flour (All-purpose flour)

We’re going classic with regular all-purpose flour here. It is highly recommend using a kitchen scale to accurately measure the flour, if you have one. If not, just remember to scoop the flour with a spoon into your measuring cup and level it off with a knife, rather than scooping your measuring cup into the bag of flour itself.

Sugar (optional)

Sugar is optional it is up to you to add about a tablespoon of sugar to your pie crust recipe for a hint of sweetness. But you are welcome to leave this out if you would like an unsweetened pie crust.

Salt

To bring out the flavor of the pie dough.

Butter (Cold unsalted butter)

Which we will roughly dice into 1/4-inch cubes, so that the butter can be mixed into the dry ingredients more easily and evenly. Also, you want the butter to be completely chilled when it is added to the recipe. So it is recommend adding the butter to the dry ingredient mixture immediately after it has been diced.

Water (Ice water)

It’s also important that your ice water be as cold as possible when it is added to the dough. Keep a cup of ice water near the baking station all ready to go, then strain the cold water into a measuring cup seconds before adding it to the dough. Some people also like to use a 50/50 mixture of ice water and frozen vodka to ensure that the liquid is as chilled as possible, which you are welcome to do if you would like.