By Emily Malloy

Don't mess with perfection. At least that is the widely accepted norm: once perfection is achieved, or something close to it, to stop. You'll hear very little argument from me, because, why obsess? 

Obsess we certainly shall not, but many things, for example the faith life, the more steeped in virtue and or further down the road toward holy perfection we progress, it is easy to recognize just how far from the ideal we actually are. Because of this, we never stop striving to grow and improve. As knowledge grows, the more one understands there is a great deal still to learn.

Now, what does this have to do with pie crust? A great deal, in fact. 

For what seems like a decade, I have had a tried-and-true pie crust recipe. It was good. It was better than good. It was reliable, something every home cook comes to depend upon. But, it lacked one quality I always seek in whatever I do: simplicity. 

Sure, it was simple enough, but I have been on a quest to simplify the recipe even more. Every cook needs a simple and reliable pie crust that uses ingredients that are almost always on hand. There is something about a good pie crust recipe as the versatility of it enables the sky as the limit: quiches, pies, turnovers, crackers, the possibilities are endless. So, for quite some time I worked to simplify the old recipe to be just as consistently never-soggy-bottomed (which is every pie crust baker's nightmare). 

I have been using this recipe at least twice a week for many months now. Nothing brings more joy than being able to hold a day-old sliver of pie in my hand and eat it like a piece of pizza.

Here's to non-soggy-bottoms! 

The Only Pie Crust Recipe You'll Need
Yields: (2) 9" round pie crusts
Time: 5 minutes

Ingredients:
2 1/2 cups all-purpose flour
2 sticks of unsalted butter, cold and cubed
3/4 teaspoon salt (I prefer sea salt, but kosher will do)
1/4 to 3/4 cup ice water (and maybe more, depending upon the day's humidity)

Directions:

1. Using a food processor, pulse together all of the ingredients except for the water until well-combined.

2. While the food processor is running on low, slowly pour in the ice water. As soon as the dough begins to form into a ball, turn off the processor. This amount can fluctuate from one day to the next, that's why it's great to drizzle it in slowly and be attentive as to when it comes together and stop at that point. Remove and form into a ball, lightly dusting the outside with flour. 

3. Your crust is ready to split into two or remain as one and be used! 

Printable of this recipe can be found here!