Instructions

1. Stir flour and salt together.
2. Grate frozen butter with box grater or dice up with a knife.
3. Cut butter into flour and salt with a dough/pastry blender until it has a pea-like structure.
4. Add ice water until the dough comes together.
5. Lightly flour a clean work surface (like a countertop or cutting board), turn dough out, and pack it into a ball.
6. Cut the dough in half - I like to use a bench scraper - and flatten into two discs (one slightly larger disc for the bottom crust, and one smaller for the top).
7. Wrap the discs with plastic wrap and refrigerate for at least one hour.
8. Roll the dough out to 12 inches in diameter and transfer to a 9″ glass pie dish.
9. Gently place the dough in and trim any excess.
10. Fill with your favorite pie filling: apple, peach, cherry, blueberry, etc.
11. Using your fingers, roll the edge of the bottom crust over the top crust and flute the edges with your fingers.
12. Brush crust lightly with milk, then sprinkle lightly with additional sugar.
13. Bake according to pie instructions.