Kenji Lopez-Alt's Pie Crust - mostly butter - so easy and good

 Pie Crust - mostly butter - so easy and good. 

Use your kitchen scale!! 

This is from Kenji Lopez-Alt at Serious Eats and the full article is here, very very detailed with pictures and explanations of "why" this and that.  

This is the third or fourth pie crust I've tried in my lifetime, and it is the easiest and best (!). 

Ingredients

• 2 3/4 cups (12.5 ounces; 350g) all-purpose flour, divided

• 2 tablespoons (25g) sugar

• 1 1/2 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use same weight or half as much by volume

• 2 sticks unsalted butter, cut into 1/4-inch-thick slices

• 4 T Crisco, cut into four pieces
• 6 tablespoons (3 ounces; 85ml) cold water

Combine 2/3 of the flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter slices evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps (25+ pulses, maybe a lot more). Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse (5+ pulses) until dough is just barely broken up. 

Transfer dough to a large mixing bowl.

Sprinkle with the cold water. Use a rubber spatula to fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.  (the first time I made this, I didn't have time to refrigerate and it worked great anyway).