Flaky All Butter Pie Crust

Gather the ingredients - * Flour * Butter * Cornstarch * Salt * Ice water

- Add the flour, cornstarch, and salt to a large bowl and stir to combine. - Add the cold cubed butter.

Use a pastry blender (or two knives) to cut  the butter into small pieces (about the size of peas).

Next, add 1/3 cup of water and stir to combine.  If the dough is still  crumbly and not holding together, add more ice water 1 tablespoon at a  time - just until the dough comes together when pinched.

Turn the dough out onto a lightly floured surface and shape it together  into a 1" thick disc.  Wrap the dough in plastic and place it in the  fridge to chill for at least 2 hours (or overnight).

– When the dough has chilled, place it onto a  lightly floured surface again and roll it to a 1/4" thick circle, making  sure it is at least 12" in diameter. – Carefully  transfer the pie crust to a 9" pie pan.  Trim any excess crust with  scissors and crimp or flute the edge.  Poke the bottom of the pie a few  times with a fork.

Place the crust in the freezer to chill while you prepare your desired filling.

Full recipe at mildlymeandering.com