Raise your hand if you have 25 apples sitting on your counter from your autumn apple-picking excursions? Me too, which can only mean one thing: it’s pie season! And pie season is the perfect time to share my go-to classic pie crust recipe. I use it for my holiday pie recipes as well as for all sorts of seasonal summer hand pies. My favorite way to use it is to top a piping-hot chicken pot pie. It’s a super simple recipe and versatile enough to work with sweet or savory pies. I recommend using a pastry cutter and blending the ingredients by hand to keep the butter from getting to warm; cold butter is the key to a flaky crust. Keep this one in your back pocket for Thanksgiving prep; you can double the recipe and keep the dough tightly wrapped in the fridge for about a week. Get the recipe below: 
- 2 ¼ Cups of All-Purpose Flour
- ½ Teaspoon of Salt
- 1 Teaspoon of Sugar
- 16 Tablespoons of Cold Butter (2 sticks)
- ⅓ Cup of Cold Water
- Sift together flour, salt, and sugar in a large bowl.
- Cut the cold butter into small pieces, add to the flour mixture, and work the two together with a pastry cutter until crumbly. Add in the cold water slowly and continue to work with your hands until the dough is crumbling and starting to come together.
- As soon as the dough starts to come together, divide into two portions and roll up into discs. Store in plastic wrap and transfer to the fridge to chill for at least one hour.
- Remove the pie dough from the fridge and roll out when you’re ready to use it!
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