My favorite butter pie crust is easy, flaky, and perfect for the pumpkin coconut milk pie recipe.
1/2 cup unsalted butter very cold and diced
1 1/4 cups all-purpose flour
1/2 teaspoon Himalayan sea salt
2 tablespoons ice water
Place flour and salt into food processor with dough blade. Place cold butter pieces on top of mixture. Pulse a few times until butter is crumbled. Slowly add ice water and keep mixing. When dough starts sticking to sides of processor use a spatula to scrape the sides and mix one more time. Remove dough and form a ball. Place ball onto floured surface. Use a rolling pin to roll out the dough to 1/8″ flat surface. Take the pie plate and lay open side down onto flattened dough. Cut 1/2″ around the edges of the pie plate. Gently flip pie plate and dough over. Pinch edges of dough to form a beautiful crust edge. Fill with favorite pie filling and bake according to pie recipe. See my recipe for pumpkin pie with coconut milk.
