Butter Crust for Pie

Ingredients

• 1 cup salted butter (this is what makes it a 3-ingredient recipe. If you have unsalted butter, add 1/2 tsp salt)
• 2 1/2 cups all-purpose flour
• 1 cup ice water (although you won't use all of it)

Instructions

1. About an hour before you want to make the crust, put the butter in the freezer and the flour in the refrigerator.
2. When that hour is up, grate the butter with the smallest holes on your grater.
3. Add grated butter to flour and mix gently.
4. Begin adding ice water one teaspoon at a time and stirring with a fork ONLY until it comes together when you squeeze it. The less water, the better. It's actually okay if this is slightly dry.
5. Cover and refrigerate at least two hours. You can make this 24 hours in advance if you'd like.
6. After chilling, remove half the dough and roll out on a flour-covered surface until large enough to fill your pie plate, with some hanging over the edge. I like to roll my pie crusts on my pizza stone because it helps me to keep the crust round and it's a lot easier to clean up than my counter.
7. Lay the bottom crust over your rolling pin and ease it into the pie pan.
8. Trim edge, leaving some to be crimped with the top crust. Pierce the bottom with a fork and bake 7 minutes @ 400 degrees on bottom shelf of oven.
9. While this is baking, roll out the top crust the same way.
10. Fill with whatever filling you made, then ease the top crust over the pie and crimp the edges to seal.
11. Cut some vent holes in the top.
12. Brush with egg white.
13. Bake and enjoy!