Make sure all your ingredients are thoroughly chilled before you begin. Freeze your butter for the best pie crusts. Combine the flour, salt, and sugar in a medium bowl. Use a food processor if possible to quickly cut the cold butter into the flour mixture until it looks like cornmeal. It’s okay to have a few pea sized pieces of butter throughout. If doing this manually using a pastry cutter, work quickly. The quicker you work the better because you want your butter to stay cold.Groceries
Add 4 tablespoons of ice water and pulse until the dough forms a ball. (If doing by hand, gather the dough and gently press into a ball.) It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
Remove one disk from refrigerator. Between two sheets of lightly floured parchment paper, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Flute the edge of the crust using the pointer finger of one hand and the thumb and pointer of the other hand.
Roll out the second disk between two sheets of parchment and cut into 1-inch strips for the lattice top. Chill bottom and top crusts while you prepare the pie filling. But first prepare salted caramel sauce.
Salted Caramel
1 cup white sugar
1/4 cup water
1 stick of fresh unsalted butter
1/2 cup fresh heavy cream
1-1/2 tsp. sea salt
